Melanzane Sott’ Olio | Eggplants Preserved in Oil

Melanzane Sott' Olio | Eggplants Preserved in Oil
Eggplants, sliced into 8mm rounds
Sea salt
White vinegar
Extra virgin olive oil
Dried oregano
Garlic, chopped
Dried chilli flakes (optional)
Wash eggplants well. Cut into 8mm rounds. Prepare a large colander lined with muslin cloth over a bowl to catch the juices. Place a layer of salt, then eggplant, then continue to alternate layers finishing with the salt. Cover with the edges of the muslin cloth and weigh it down. Leave for 12-24 hours depending on the variety of your eggplants.
Remove eggplants, place in a deep bowl and cover with vinegar. Place a bowl or plate over the top and weigh down. After 7 hours, drain well and use a tablecloth to absorb ALL excess moisture.
In a large bowl, mix eggplants with oregano, chilli (optional) and a drizzle of olive oil. Toss well. Layer into mason jars. For every few layers of eggplants, sprinkle chopped garlic, continue to alternate.
Top with olive oil ensuring no air bubbles. Nick ran a pointy knife down the sides of the mason jar which helped the air bubbles to dissipate. Ensure oil covers all eggplants. Screw on lid tight.
These will be ready to eat in a week. Store in a cool, dark place.
Best used within six months as oil can go rancid.

[@YILDIZ-READINGS-5D]

Every time i watch you , it takes me back to my childhood. My nana and pop use to use a knife the same way you do. Sitting in their garden preparing food

[@billb3324]

beautiful video

[@user-skyline.67]

👏👏👏As people from Apulia, precisely from Torremaggiore (FG), we can confirm that you are a really good chef and that this recipe Is delicious.They look like the ones made by your sister Lina... Congratulations!!

[@TheHappyHarvestersTable]

😁 Grazie 😍🥰😘

[@elebutkovic9322]

This brings back so many memories. Can you show us how you make your homemade vinegar please?

[@TheHappyHarvestersTable]

kzbin.info/www/bejne/hIasnmB9atOiqbcsi=Xw_wy3O0zB-hQJKV Nick made a video, he uses a mother handed down to him from his father in law that’s at least 60 years old.

[@StarNonna]

My nonna and my father made these. Absolutely delicious. Thank you for showing us how to make them.

[@RosePalma-s9t]

Love this recipe. Thank you

[@siciliaussieguy]

Nicee thankyou so much, better than 'Italian Food Safari' TV series :)

[@meljimfreya]

I make this every year and it doesnt last long. Ill just eat it with a bit of warm pasta. Yum. I also make it with my zuccinis because they just keep coming

[@leniboy]

Thank you so much for posting this process up. My mother passed away a few years ago and one of the many things she made that I miss was Melenzane sott'olio. Do you reuse the vignear after the soaking for any other purpose? I'll be making this on the weekend. In boca a lupo!! Ciao, Angelo

[@TheHappyHarvestersTable]

Thanks for following. No, we throw it out.

[@DavidPhillips-dr2xi]

After you salt them, do you wash the salt off before you put them in the bowl to vinegar or just put them from the colander into bowl to vinegar? Also what's the other vinegar besides whate?

[@TheHappyHarvestersTable]

You don’t wash the salt. The vinegar was a mix of his home made vinegar and white vinegar but just using white vinegar is fine. His home made is strong!