Melanzane Sott'Olio (Lightly Pickled Eggplant)
Submitted by chucklebunny
Italian marinated eggplant sott’olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.
YIELD
1 quartPREP
20 minCOOK
15 minREADY
2 daysSott’olio means “under oil” in Italian, and that’s exactly where these tender eggplant slices end up after a quick simmer in red wine vinegar. Layered with fresh mint, sliced garlic, and a scattering of red pepper flakes, they marinate for two full days until every bite is tangy, herbal, and just slightly spicy.
Japanese eggplants work beautifully here because they’re less seedy and more tender than globe varieties. The vinegar bath does double duty: it pickles the flesh lightly while removing any bitterness. Keep the slices submerged with a weighted plate during simmering so they cook evenly.
The two-day marination isn’t a suggestion you can shortcut. That time lets the mint and garlic perfume the oil and vinegar seeps fully into the eggplant. Serve this as part of an antipasto spread alongside cured meats and crusty bread, or toss it into a salad for a punch of acidity.
Chef Tips
- Use a glass or ceramic bowl for marinating, never metal. The vinegar will react with metal and give you off flavors.
- The olive oil should completely cover the top layer. If eggplant peeks above the oil, it can oxidize and discolor.
- If the poaching liquid gets too concentrated (tastes harshly acidic), add equal parts water and vinegar to balance it back out.
- Stored in the fridge and fully submerged in oil, these keep for up to two weeks.
Variations
- For a stronger pickle, use the variation method in the directions: thicker slices, all red wine vinegar, and a shorter 5-minute blanch for firmer texture.
- Swap mint for fresh basil or oregano for a different herbal profile.
- Add thin strips of roasted red pepper between layers for color and sweetness.
Ingredients
Directions
Peel the eggplants and cut them into ¼ inch thick slices.
Bring the vinegar, water and salt to a boil in a heavy saucepan.
In the boiling liquid, immerse as many of the eggplant slices as possible in one layer.
Lower the heat to a simmer and set a weighted plate on top of the eggplant to keep it submerged.
Cook for about 10 minutes, until it is soft and easily pierced.
Remove with a slotted spoon.
Repeat with the remaining slices of eggplant.
If the liquid becomes too concentrated, add 1 cup more of both water and vinegar.
Arrange a layer of eggplant slices in a glass bowl.
Sprinkle with some mint, garlic and red pepper flakes.
Repeat until all the layers are used up and cover with olive oil.
Cover and allow to marinate at room temperature for 2 days.
Serve as part of an antipasto or with any salad.
VARIATION: Melanzane Sott’Olio II: A stronger version.
Cut the peeled eggplant into 1½ inch thick slices.
Bring 4 cup red wine vinegar, 2 cup water and 1 tablespoon coarse sea salt to a boil.
Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft.
Drain well and proceed as above.
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