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

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

vinegar

💰Cheaper: lemon juice

Lemon juice can add acidity without vinegar.

red pepper flakes

💰Cheaper: black pepper

Black pepper can add mild heat.

Peel the eggplants and slice them into 10 to 12 mm thick slices.

Place the eggplant slices in a bucket and sprinkle with sea salt.

Cover the eggplant with a weight (like a filled water bottle) and let sit overnight to draw out moisture.

Prepare a mixture of 2 liters of white vinegar and 6 liters of water (3 parts water to 1 part vinegar) and bring to a boil.

After the water is boiling, add the eggplant slices for 30 seconds to wash them, then drain.

Let the eggplant slices sit in a basket for 5 minutes to release more water.

Lay the eggplant slices flat on a towel for about 6 hours to dry.

Chop garlic and chili into small pieces, and prepare fresh basil and oregano.

Layer the dried eggplant slices in jars with chopped garlic, chili, oregano, and basil, topping each layer with olive oil.

Seal the jars and store them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens