Sounds yummy!
I made Melanzane sott’Olio ~ Eggplants in Oil.
I have a TON of eggplants this year—they LOVE the hot, humid weather.
Anyway, Melanzane sott’Olio, pickled eggplant preserved in olive oil, is so delicious: here’s how it’s made:
1. Peel the eggplant, cut into 1/4 inch strips.
2. Salt and press for 12 hours.
3. Rinse off salt, grill for 4 minutes each side.
4. Boil half a cup balsamic or red wine vinegar, half a cup olive oil, salt, pepper, sliced fresh garlic, a few oregano and basil leaves.
5. When it comes to a boil, drop in the grilled eggplant and stir. Turn off heat and let sit for 30 minutes.
6. Pour eggplant into jars, squishing it down tightly and top with olive oil so no parts are sticking out.
7. Tastes best when left to sit like this for a week, so they say, but I can’t help but eating some right away, and it is wonderful!
Great looking recipe. How long do you think the eggplant would keep in jars?
Making this (marinated eggplant) right now, will let you know how it turns out.
OMG! The entire house smells like basalmic vinegar, garlic and basil!