This recipe for marinated eggplants, recognized in Italian as “Melanzane sott’olio” is dropped at you immediately by considered one of our favorite Sicilians and guardians of custom, Nonno Filippo.

He’s very passionate in regards to the technique of preserving eggplants (which he additionally grows himself) and shares his greatest suggestions and secrets and techniques to getting the proper texture and flavour.

The sott’olio method is a good looking custom in Italian delicacies and very fashionable in southern Italy particularly. Merely put, it’s a manner of preserving greens underneath oil (or typically vinegar) so you possibly can take pleasure in them lengthy after the harvest season has handed.

Lengthy earlier than supermarkets and world meals transport, this was how Italians made positive nothing from the backyard went to waste.

This marinated eggplant recipe is a favorite in our family and as soon as a jar is opened, it doesnt final lengthy!It’s utterly gluten-free and ideal for antipasto platters or serving alongside a pleasant cheese board.

An added bonus? When you jar it correctly, it’ll hold for as much as a 12 months though belief me, I doubt it would final that lengthy.

Watch Learn how to Make MARINATED EGGPLANTS Like a Sicilian Nonno (Melanzane Sott’Olio)

This marinated eggplant recipe is easy, rustic, and nonno accepted!

Vincenzo’s Plate Tricks to Make The Marinated Eggplant

Boy or Lady?

You may inform in case your eggplant is male or feminine by trying on the backside. A male has a small spherical dimple and lighter coloration, whereas the feminine has an extended dash-like dimple and is darker. Use male eggplants. They’ve higher taste, fewer seeds, and a creamier texture!

Don’t Concern the Salt

It would appear to be so much, however salt is your buddy right here. It attracts out moisture and bitterness from the eggplant. The salt will drain out with the water later, leaving you with excellent slices.

Heavy Weight

You want one thing heavy to press the eggplant. No timber? No drawback. Replenish a big bottle (about 5 liters) and place it on prime. Simple!

Keep in mind the three:1 Rule

When rinsing the eggplants, use 3 elements water to 1 half vinegar. For instance, 3 liters of water for each 1 liter of vinegar — this helps wash away the surplus salt with out overpowering the flavour.

Don’t Cook dinner Them

When blanching, simply dip the eggplants in boiling water for 30 seconds, no extra! You’re solely rinsing them, not cooking. If you happen to overdo it, they’ll flip mushy and lose taste.

Lock within the Taste

All the time use jars with rubber-sealed lids. This retains the flavors locked in and your marinated eggplants good and recent for months.

Spice It Up… Or Not

If you happen to don’t prefer it spicy, merely skip the chilies. This marinated eggplant recipe works fantastically both manner.

Let the Oil Settle

After you pour in your EVOO, give it a bit time. The oil will sink, bubbles will rise to the highest, and the extent will drop. High it up once more as soon as the bubbles are gone so every little thing stays absolutely lined. And don’t neglect — at all times hold the lid on when you’re ready, so no little surprises (like mud or bugs!) land in your marinated eggplant jar.

Learn how to Serve Marinated Eggplant

If you’re able to take pleasure in, merely take a number of eggplant slices out of the jar and let the oil drip off a bit. Then serve them up with some tender, recent bread, excellent for absorbing that scrumptious oil. Need to make it even higher? Add a number of slices of salami, prosciutto, or your favourite cured meats on the facet.

Making marinated eggplant is less complicated than you assume. Whether or not you have tried pickling greens earlier than or not, all you want is a pinch of endurance and some easy substances. Filippo’s methodology makes use of a standard two-day course of to attract out moisture from his dwelling grown eggplants, he then flippantly blanches the slices, and packs them with taste. The result’s a agency, chewy eggplant with a fragile briny style, aromatic with oregano, and completely balanced. There isn’t a overpowering vinegar style, simply an irresistible one! You may serve them as a facet dish, tossed into salad, or straight from the jar. Our final strategy to take pleasure in these is layered with chilly meats in a panino. Your style buds will head straight to flavour-heaven!

Making ready the Eggplant

• Maintain the eggplant by the stem and peel the pores and skin. Then reduce off the stem.

• Slice the eggplants into 10–12mm thick slices (round 0.3–0.5 inches).

• Relying on what number of slices you’ve, place them in a big bucket or container.

• Sprinkle a beneficiant handful of rock salt over the slices, cowl them with a tea towel, and place one thing heavy on prime (like a timber board or any heavy object) to press the eggplant and assist launch moisture.

• Depart it at room temperature in a single day (about 24 hours).

• After 24 hours, carry a big pot of water and white vinegar to a boil (use 2 liters of vinegar to six liters of water).

• Drain the salted eggplant utilizing a colander. As soon as the water is boiling, blanch the eggplant slices for 30 seconds.

• Drain the eggplant once more in a colander and place one thing heavy on prime to squeeze out any remaining moisture. Let it sit for five minutes.

• Unfold the eggplant slices out on a clear, flat floor, cowl with a clear towel or blanket, and allow them to dry for about 6 hours.

Filling the Jars

• After 6 hours, your eggplant slices are prepared for jarring. Finely chop the chilies and garlic.

• In every sterilized jar, place 5 to six slices of eggplant flat on the backside, then add about half a teaspoon of garlic, half a teaspoon of chopped chilies, a pinch of oregano, and some recent basil leaves. Repeat the layering course of, eggplant adopted by the seasonings, till the jar is full.

• As soon as the jar is full, ensure the highest layer is eggplant. Place popsicle sticks throughout the highest to carry the slices down and forestall them from floating. Pour EVOO into the jar till every little thing is absolutely lined.

• Place the lid on loosely with out tightening it but. Let the jar sit for a couple of minutes so the oil can settle and bubbles rise to the highest. As soon as the oil stage drops, prime it up with extra EVOO if wanted, then shut the lid tightly.

E ora si mangia, Vincenzo’s Plate….Take pleasure in!

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

Concerned with Italy?

Be part of my non-public unique “Italy Unexplored Tour” and expertise the true Italy, like you’ve by no means seen earlier than!

This tour is unique to solely 10 passionate foodies and may be very distinctive.