Italian Marinated Eggplant Recipe

Italian Marinated Eggplant Recipe

Ingredients

• recipe for: Melanzane Sottolio Doliva Marinated Eggplant
• Serving Size : 6
• 4 md eggplants (about 3 1/2 lbs)
• 1/2 cup salt
• 1 quart white vinegar
• 1 cup extra virgin olive oil
• 3 cup olive oil
• 1/4 cup chopped garlic
• 1 teaspoon crushed red pepper
• 1 tablespoon dried oregano or
• 2 1/2 fresh oregano
• 1/2 teaspoon salt

Method

1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom.
2. Then slice across to get pieces the size of French fries.
3. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.
4. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides.
5. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight.
6. Put the entire apparatus in the sink to drain for 45 minutes.
7. This will remove any bitterness from the eggplant.
8. Rinse the salt off the eggplant with cold water.
9. Drain it well, then SQUEEZE it dry.
10. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes.
11. Drain the vinegar from the eggplant and squeeze it dry again.
12. Put the eggplant into a bowl with all the other ingredients.
13. Pour the contents into a canning jar.
14. Make SUR.

Full List of Italian Recipes
Full List of Marinated Recipes