Eggplants Preserved in Oil
(Melanzane Sott’olio - Milinciani sutt’ Oghiu)
Olives, cheese, giardiniera, salted anchovies or sardines are a “necessary requirement” 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 eggplants in oil or as a garnish. Stuff it in your cold cut sandwiches and you will discover new dimensions in the taste and aroma of a simple panino imbottito.
To make eggplants for longer conservation, follow the instructions on this page.
Ingredients
- 4 small Italian eggplants (1 ½ lb)
- 1 cup canola or corn oil
- 4 cups water
- 2 cups distilled white vinegar
- Pinch of oregano
- Bunch of mint leaves
- 6 bay leaves
- 2 teaspoons salt
- Salt and pepper
- Garlic and olive oil to garnish
Instructions
Remove stalks, peel and slice eggplants horizontally ½ inch thick. Cut each slice lengthwise 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 vinegar.
Place the sliced eggplants into the boiling water, a few at a time. After 2 to 3 minutes, use a skimmer to lift and place in a colander.
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.
Dress eggplants with canola or corn oil and season with oregano, pepper, mint and 3 bay leaves.
Place in a glass jar and press down lightly. If necessary, add more oil so that eggplants are completely covered.
Close tight and store in a cool place, preferably refrigerated. You can preserve eggplants for about 45 days.
Serve at room temperature garnished with olive oil and sliced garlic.