How to Make MARINATED EGGPLANTS Like a Sicilian Nonno (Melanzane Sott'Olio)

Making marinated eggplant is easier than you think. Whether you've tried pickling vegetables before or not, all you need is a pinch of patience and a few simple ingredients.
Filippo’s method uses a traditional two-day process to draw out moisture from his home grown eggplants, he then lightly blanches the slices, and packs them with flavor. The result is a firm, chewy eggplant with a delicate briny taste, fragrant with oregano, and perfectly balanced. There is no overpowering vinegar taste, just an irresistible one! You can serve them as a side dish, tossed into salad, or straight from the jar. Our ultimate way to enjoy these is layered with cold meats in a panino. Your taste buds will head straight to flavour-heaven!

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https://www.vincenzosplate.com/marina...

#eggplant #italian #nonno

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INGREDIENTS:
Eggplants
Rock salt
2 liters / 8.4 cups white vinegar
Chilies, optional
Garlic
A fresh bunch of basil
Oregano
Extra virgin olive oil, EVOO

METHOD:
Preparing the Eggplant
1) Hold the eggplant by the stem and peel the skin. Then cut off the stem.
2) Slice the eggplants into 10–12mm thick slices (around 0.3–0.5 inches).
3) Depending on how many slices you have, place them in a large bucket or container.
4) Sprinkle a generous handful of rock salt over the slices, cover them with a tea towel, and place something heavy on top (like a timber board or any heavy object) to press the eggplant and help release moisture.
5) Leave it at room temperature overnight (about 24 hours).
6) After 24 hours, bring a large pot of water and white vinegar to a boil (use 2 liters of vinegar to 6 liters of water).
7) Drain the salted eggplant using a colander. Once the water is boiling, blanch the eggplant slices for 30 seconds.
8) Drain the eggplant again in a colander and place something heavy on top to squeeze out any remaining moisture. Let it sit for 5 minutes.
9) Spread the eggplant slices out on a clean, flat surface, cover with a clean towel or blanket, and let them dry for about 6 hours.

Keep reading the recipe via:
https://www.vincenzosplate.com/marina...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Marinated Eggplant
0:50 How to Tell Male and Female Eggplants
1:48 Peeling and Slicing the Eggplant
3:04 How to Prepare the Eggplant for Marinating
5:11 How to Blanch the Eggplant
9:15 How to Jar the Eggplant
15:58 Time to Eat the marinated eggplant, E ora si Mangia
17:58 Bonus Tour: Filippo’s Garden

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).