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Melanzane sott´ Olio

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Melanzane sott´ Olio
    Posted: 03 January 2013 at 08:37
Melanzane ( me lan zan é ) sott´Olio, simply translates to EGGPLANT UNDER OIL and it is a common Antipasti in Basilicata, Puglia and Calabria, in southern Italia. 
 
This astonishing beautiful region of Italia is inhabited by traditional folk, and all 3 regions are more or less are not trampled upon by tourism. Eggplant is a commonly grown crop, coming in a variety of shapes all year long.
 
Here is a dish, one prepares two days prior to enjoying it ...
 
 
melanzane sott´olio - www.buttalapasta.it
 
 
 
  
MELANZANE SOTT´ OLIO / EGGPLANT OR AUBERGINE UNDER OIL ...
 
2 Tblsps. salt
2  medium eggplants or 4 Japanese eggplants ( this is a type of small eggplant grown throughout southern Italia and Sicilia. )
8 cups water
2 cups white wine vinegar
2 cups Evoo
1 / 2 cup fresh orégano ( or dry )
1 / 2 cup fresh mint or spearmint ( or dry )
3 large garlic cloves, thinly sliced
 
1) Firstly, dissolve the salt in a bowl of water
2) remove the skin from the eggplants and slice cross wise into 3/4 inch slices and place in the salted water
3) line a baking sheet with a kitchen towel and combine 8 cups of water & vinegar in a large Non-aluminum pot.
4) bring to a boil and drain the eggplant slices in  a colander / strainer
5) work in batches and add the eggplant to vinegar water and cook until tender however, not mushy or too soft ( 2 to 3 mins. )
6)  using a slotted spoon, place the aubergine on the baking sheet and arrange in 1 layer
7) cover the aubergine with another towel, and press gently on the eggplant slices to absorb their liquid
8) drain eggplant 1 hour to remove as much liquid as possible
9) slice the eggplant slices into 1 inch cubes and place in a large bowl
10) mix in the bowl:  1 cup of Evoo; the herbs / dry seasonings & the garlic
11) salt to taste and place this in a large crystal glass jar; add enough Evoo to cover and refrigerate for 2 days ( 48 hrs. ) and let mixture stand at room temperature prior to serving.
12) SERVE WITH: crusty style Italian Bread, a Sparkling semi sweet wine or cider; and charcuterie, and Italian cheese platter ...
 
Lovely antipasti,
Enjoy;
Margi.
 
Recipe By:  Terranova di Pollino National Park - Ristorante Luna Rossi, Basilicate, Italia.
Owner: Federico Valicenti.
 
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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