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Melenzana Ali Olio
0 Likes
Prep Time:
2160 minutes
Cook Time:
15 minutes
Total Time:
2175 minutes
Succulent marinated eggplant in olive oil and spices, a festive antipasto with a hint of sun-dried tomatoes and basil, perfect for holiday gatherings.
Ingredients:
  • 4 medium eggplants
  • 0.5 cup coarse salt
  • 2 tablespoons white vinegar
  • 2 cups extra-virgin olive oil
  • 1 bulb garlic cloves, peeled and chopped
  • 1 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh oregano
  • 0.5 teaspoon sea salt
Instructions:
  • The night before cooking, prep the eggplant by cutting off the ends, peeling, and slicing into thin strips the size of shoestring fries. Toss the strips in a bowl with 1/2 cup of coarse salt.
  • Invert a dinner plate onto the sink, ensuring the drain is open. Layer a generous handful of eggplant strips in the center. Stack another plate on top to form a sandwich. Repeat layering with eggplant and plates, ending with a plate on top. Press down firmly. Place a heavy stock pot on top filled with water for pressure. Allow to stand overnight for pressing.
  • Prepare a large bowl filled with ice water. Delicately submerge the eggplant layers, one handful at a time, into the ice water, then gently squeeze them dry and transfer to a clean bowl. If your hand feels strained, reduce swishing time. After all the eggplant is rinsed and in the bowl, add the vinegar and allow it to sit for approximately 15 minutes.
  • In a skillet over medium heat, warm a splash of olive oil. Add garlic, red pepper flakes, oregano, and sea salt once the oil is hot. Cook briefly until fragrant, being careful not to overcook the garlic. Set aside to cool.
  • Gently squeeze the rested eggplants one final time to remove excess moisture.
  • Combine the squeezed eggplants with the skillet mixture and remaining olive oil in a large bowl until fully mixed. Pack the mixture into clean 1 pint or 1/2 pint jars, filling them to the brim and topping off with any remaining olive oil. Wipe the jar rims clean, seal tightly with new lids, and refrigerate for a minimum of one month before enjoying.

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