Melanzane sott’olio – Eggplants in oil

Difficulty: Average Time: 1 day and 30 minutes

Ingredients

2 kg of eggplants;
vinegar;
salt;
olive oil

How to make Melanzane sott’olio

Cut to thin slices the eggplants, salt them and prepare them in a colander for 10 minutes so that they lose some of their water.
Wash them and soak them in the vinegar for 5 minutes.
Squeeze the eggplants, crushing them among two weights; it is advisable to press them very well among two cutting boards.
Leave them for 24 hours.
Cut the garlic into slices and put the eggplants in the pots; inserted some garlic pieces.
In the end, cover with olive oil and preserve it in a fresh and dry, dark place.

Regional Recipe from Sardinia

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.