How to Make MARINATED EGGPLANTS Like a Sicilian Nonno (Melanzane Sott'Olio)

By Vincenzo's Plate · 240 min

Ingredients

Instructions

1. Peel the eggplants, cut off the stems, and slice them 10–12 mm (about 0.3–0.5 inches) thick.
2. Layer the slices in a large container, sprinkle generously with rock salt, cover with a tea towel, and weigh them down with a heavy board. Leave at room temperature overnight (about 24 hours).
3. After 24 hours, bring a large pot of water with 2 liters of white vinegar to 6 liters of water to a boil.
4. Drain the salted eggplant. Blanch the slices in the boiling vinegar water for 30 seconds.
5. Drain again, press a heavy weight on the slices to squeeze out moisture, and let them sit for 5 minutes.
6. Spread the slices on a clean flat surface, cover with a clean towel, and let them dry for about 6 hours.
7. Finely chop the chilies and garlic.
8. In each sterilized jar, lay 5 to 6 eggplant slices flat, then add about half a teaspoon of garlic, half a teaspoon of chopped chili, a pinch of oregano, and a few basil leaves. Repeat until the jar is full, finishing with an eggplant layer.
9. Lay popsicle sticks across the top to keep the slices submerged, then pour in extra virgin olive oil until fully covered.
10. Set the lid on loosely and let the oil settle for a few minutes so bubbles rise. Top up with more oil if the level drops, then close the lid tightly.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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