Melanzane Sott'olio Recipe: Italian Marinated Eggplant

Ingredients

• 4 medium eggplants
• 0.5 cup coarse salt
• 2 tablespoons white vinegar
• 2 cups extra-virgin olive oil
• 1 bulb garlic cloves, peeled and chopped
• 2 tablespoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 0.5 teaspoon sea salt

Instructions

1. Trim the ends and peel the eggplants. Slice them into long, thin strips, about the size of shoestring fries. Place the eggplant strips in a large bowl and mix in ½ cup of coarse salt until evenly coated.
2. In a clean sink, place a sturdy dinner plate upside down, ensuring the drain isn't blocked. Arrange a generous handful of eggplant strips on the center of the plate. Cover with another upside-down dinner plate to create an eggplant sandwich. Continue layering eggplant strips and plates until all the eggplant is used. Top with an additional plate and press down firmly. Place a heavy stockpot on top and fill it with water to apply pressure to the eggplant layers. (Be careful not to use so much weight that you break the plates!) Let the eggplant press for 8 hours or overnight.
3. Prepare a large bowl of ice water. Disassemble the stack of plates one layer at a time. Briefly swish the eggplant strips in the ice water, squeeze dry, and place them in a clean bowl. (Avoid prolonged swishing to prevent hand fatigue.) Mix vinegar into the eggplant strips and let them sit for about 15 minutes.
4. Heat a drizzle of olive oil in a small skillet over medium heat. Add the garlic, oregano, pepper flakes, and ½ teaspoon of sea salt. Cook, stirring until fragrant, but avoid browning the garlic. Set aside to cool.
5. Thoroughly squeeze the eggplant to remove excess moisture and prevent a pickle-like taste. Transfer the squeezed eggplant to a large bowl. Mix in the garlic mixture and the remaining olive oil until well combined. Pack the mixture into sterilized 1-pint or ½-pint jars, filling them to the top. Pour any remaining olive oil from the bowl over the top. Wipe the rims clean with a dry cloth and seal tightly with new, sterilized lids.
6. Refrigerate for at least 1 month before opening to allow the flavors to meld.

Nutrition

• Calories: 291 kcal
• Fat Content: 28 g
• Fiber Content: 5 g
• Sugar Content: 3 g
• Sodium Content: 2698 mg
• Protein Content: 2 g
• Carbohydrate Content: 9 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g