Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 needed
Peel the eggplants & cut them into 1/4" thick slices.
Bring the vinegar, water & salt to a boil in a heavy
saucepan. In the boiling liquid, immerse as many of
the eggplant slices as possible in one layer. Lower
the heat to a simmer & set a weighted plate on top of
the eggplant to keep it submerged. Cook for about 10
minutes, until it is soft & easily pierced. Remove
with a slotted spoon. Repeat with the remaining
slices of eggplant. If the liquid becomes too
concentrated, add 1 c more of both water & vinegar.
Arrange a layer of eggplant slices in a glass bowl.
Sprinkle with some mint, garlic & red pepper flakes.
Repeat until all the layers are used up & cover with
olive oil. Cover & allow to marinate at room
temperature for 2 days. Serve as part of an antipasto
or with any salad. VARIATION: Melanzane Sott'Olio II:
A stronger version. Cut the peeled eggplant into 1
1/2" thick slices. Bring 4 c red wine vinegar, 2 c
water & 1 tb coarse sea salt to a boil. Cook
submerged eggplant for 5 minutes; it should be just
piercable by a knife but not soft. Drain well &
proceed as above.
