Melanzane Sott'Olio (Lightly Pickled Eggplant)
2 lb Japanese eggplant 4 c Red wine vinegar 4 c Water 1 tb Coarse salt 30 ea Fresh mint leaves 5 lg Garlic cloves, thinly sliced 1/2 ts Red pepper flakes 2 c Olive oil, or as neede...
Ingredients
- 2lbjapanese eggplant
- 4c red wine vinegar
- 4c water
- 1tb coarse salt
- 30ea fresh mint leaves
- 5lg garlic cloves, thinly sliced
- 1/2ts red pepper flakes
- 2c olive oil, or as needed
Directions
- 1
2 lb Japanese eggplant 4 c Red wine vinegar 4 c Water 1 tb Coarse salt 30 ea Fresh mint leaves 5 lg Garlic cloves, thinly sliced 1/2 ts Red
- 2
Bring the vinegar, water & salt to a boil in a heavy saucepan
- 3
In the boiling liquid, immerse as many of the eggplant slices as possible in one layer
- 4
Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged
- 5
Cook for about 10 minutes, until it is soft & easily pierced
- 6
Remove with a slotted spoon
- 7
Repeat with the remaining slices of eggplant
- 8
If the liquid becomes too concentrated, add 1 c more of both water & vinegar