Melenzana Ali Olio Tasty Recipes

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Melenzana Ali Olio

"A marinated eggplant in olive oil and seasonings that could be a scrumptious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped more than one finely sliced solar-dried tomatoes (with dried basil) into the mix for a version."

Ingredients :

4 medium eggplants
1/2 cup coarse salt
2 tablespoons white vinegar
2 cups more-virgin olive oil
1 bulb garlic cloves, peeled and chopped
1 teaspoon crimson pepper flakes
2 tablespoons chopped fresh oregano
half teaspoon sea salt

Instructions :

Prep : P1D	Cook : 16M	Ready in : P1D

On the nighttime before you must make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into lengthy strips approximately as massive around as shoestring french fries. Place the strips into a large bowl, and stir in half of cup of coarse salt.
Place a strong dinner plate upside down in a clean sink, ensuring that the drain is not blocked. Place a generous handful of the eggplant strips onto the middle of the plate, and cowl with any other upside down dinner plate to create an eggplant sandwich. Layer greater eggplant and plates until all the eggplant is sandwiched. Cap it off with one extra plate, and press down firmly. Set a sturdy stock pot on pinnacle, and fill with enough water to create some pressure at the eggplant layers. Not so much pressure that you wreck your dishes though. Let this urgent method stand in a single day.
The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, in short graceful the eggplant round in the ice water, then squeeze dry and place into a smooth bowl. If your hand begins to hurt, you're swishing too long. Once all the eggplant is rinsed and squeezed and inside the bowl, mix inside the vinegar. Let rest for approximately 15 minutes.
Heat a splash of the olive oil in a skillet over medium warmth. Once the oil is warm, upload the garlic, purple pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not need to cook dinner the garlic. Set aside to cool.
Your eggplants ought to be nicely rested now. Give them one last sqeeze. Make it a good one, or your melenzana goes to flavor like pickles. ''Don't worry, that is the final time, I promise...'' (This is to be stated to the terrible little melenzana - they have been thru a lot!)
Place the squeezed eggplants into a massive bowl, and stir in the contents of the skillet and ultimate olive oil till nicely mixed. Transfer to sterile 1 pint or half of pint jars. Make positive to fill the jars to the pinnacle, and pinnacle off with any olive oil that may be left within the bowl. Wipe the rims with a smooth dry cloth, and seal tightly with new lids. Refrigerate for at the least a month before starting.

Notes :

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