Melanzane Sott'olio Recipe

Name: Melanzane Sott'olio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. Japanese eggplant; 1 cup salt; Cheesecloth; 4 bricks, covered in foil; 1 bunch mint, leaves removed; 4 cloves garlic, thinly sliced; 1 tbsp. acacia flowers, dried; 4 tbsp. red wine vinegar, divided; 4 serrano peppers; Extra-virgin olive oil; 1 lg. lidded jar

Servings: persons

1
Remove stems and cut eggplants 1/2-inch thick lengthwise.
2
Toss in bowl with salt to coat and place on a roasting rack over roasting pan.
3
Cover with one layer of cheesecloth and place bricks over.
4
Put in cool place for 12 hours.
5
Remove eggplant from rack and place in large bowl.
6
Add mint, garlic, acacia flowers, 2 tablespoons vinegar and toss to coat thoroughly.
7
Lay eggplant slices in jar, 1 on top of other until nearly full.
8
Place serranos intermittently between the layers.
9
Press eggplant down into jar with fingers and add remaining vinegar.
10
Fill jar with olive oil and cover.
11
Place in refrigerator.
12
The eggplant are ready to eat but will improve after aging one week.
13
Top off with oil if the level goes below the top of the eggplant.
14
Eat at room temperature as antipasto.

1007

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. Japanese eggplant, 1 cup salt, Cheesecloth, 4 bricks, covered in foil, and more.

Yes, Melanzane Sott'olio falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melanzane Sott'olio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions