Welcome to my world - a blend of passion, taste, and old-world traditions.

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Wednesday, July 11, 2012

Melanzane Sott'Olio ( Pickled Eggplant)

Yesterday, we picked our first crop of Italian eggplants. Usually, I make them stuffed or parmigiana or simply fried.  Today, I decided to make them sott'olio (pickled) so that we can enjoy them all year round. 

Ideal for appetizers and side dishes or filling for sandwiches. 

2 pound eggplant, peeled and cut into sticks or round
Kosher salt
2 cups white-wine vinegar
1 cup fresh celery, coarsely chopped
4 garlic cloves, coarsely chopped
1 tablespoon finely chopped oregano or mint (optional)
Red peperoncino for color (optional)
About 1 1/2 cups olive oil (approximate)

All photos - Copyright - ©-La Casa e Il Giardino


Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl.
Cover the eggplant with a plate and a weight (such as a gallon of water), at room temperature for 4 hours or more.  (Eggplant will turn brown.)  Discard liquid in bowl.

Gently squeeze all of the eggplant and place in a bowl.

Cover with vinegar at room temperature for 2 hours or so.

In the meantime, chop garlic, celery, peperoncino, oregano or mint

Drain in colander, then set colander over a bowl and cover eggplant again with a plate and the weight.

Discard liquid in bowl.

Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry with paper towel. 

Stir together eggplant, garlic, oregano and 1/2 teaspoon pepper.
Transfer to a 1-quart jar or smaller containers with a tight-fitting lid.  Use a wooden spoon to press eggplant so as to omit pockets.
Add just enough olive oil to cover eggplant.   After a day, oil may drain down the jar, add more oil, if needed, to cover eggplant.
The jars may be kept in the pantry or closet.  Refrigerate once jar is opened.

Melanzane sott'olio