Skip to content

Sicilian Cooking

Eggplants Preserved in Oil

( Melanzane Sott’olio - Milinciani sutt’ oghiu )

Olives, cheeses, giardiniera, salted anchovies or sardines are a must in a Sicilian pantry and preserved eggplants, garnished with fresh extra virgin olive oil and peperoncino (hot pepper) will complement and greatly enhance a lunch or the assortment of appetizers for your formal dinner. Enjoy the eggplants in oil, as a garnish or stuff it in your cold cut sandwiches, and you will discover new dimensions in the taste and aroma of a simple panino imbottito.

    Ingredients

    • 4 small Italian eggplants (1 ½ lb.)
    • 1 cup of canola or corn oil
    • 4 cups of water
    • 2 cups distilled white vinegar
    • pinch of oregano
    • bunch of mint leaves
    • 6 bay leaves
    • 2 teaspoons of salt
    • salt and pepper
    • garlic and olive oil to garnish

    Instructions

    1

    Remove stalks, peel and slice eggplants horizontally ½ inch thick.

    2

    Cut each slice long-ways into strips about ½ inch wide and about 2 ½ inches long. In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves and the vinegar

    3

    A few at a time place the sliced eggplants into the boiling water.

    4

    After 2 to 3 minutes, using a skimmer lift and place in a colander.

    5

    As soon as the eggplants are cool, squeeze them with the skimmer or with your hands to remove excess water, pat dry using a rag or paper towels and place in a large bowl.

    6

    Dress eggplants with canola or corn oil and season with oregano, pepper, the mint and 3 bay leaves.

    7

    Place in a glass jar, and press down lightly, if necessary add more oil so that eggplants are completely covered.

    8

    Close tight and store in a cool place, preferably refrigerated.

    9

    You can preserve eggplants for about 45 days.

    10

    Serve at room temperature garnished with olive oil and sliced garlic.