Melanzane Sott'Olio Molisane

Name: Melanzane Sott'Olio Molisane
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8 servings
Cuisine: Molisana
Ingredients: 1000 g firm purple aubergines; 50 g coarse sea salt; 500 ml white wine vinegar; 500 ml Water; 4 whole Garlic cloves; 2 tsp dried peperoncino flakes; 1 tbsp dried oregano; 300 ml Extra virgin olive oil

Salted and vinegar-blanched aubergines packed in olive oil with garlic and chilli, known locally in Molise dialect as mulignane sott'oglie.

🇮🇹Italy· Molise

Prep: 45 min
Cook: 5 min
Total: 50 min
Servings: 8
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

1000 g firm purple aubergines — peeled and cut into matchsticks
50 g coarse sea salt — for drawing out moisture
500 ml white wine vinegar — at least 6 percent acidity for safe preserving
500 ml Water — for the blanching brine
4 whole Garlic cloves — thinly sliced
2 tsp dried peperoncino flakes — Molisano dried chilli
1 tbsp dried oregano — wild Mediterranean oregano
300 ml Extra virgin olive oil — to fully submerge vegetables in the jar

Equipment

•Large colander
•Heavy weight or press
•Clean tea towels
•Large saucepan
•Sterilised 500 ml glass jars

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 22 g
carbs: 4 g
fibre: 3 g
protein: 1 g
calories: 210 kcal

Instructions

1
Peel the aubergines and cut them into thin matchsticks about five millimetres thick.
2
Layer the aubergine strips in a colander, scattering coarse salt over each layer.
3
Place a plate and a heavy weight over the aubergines and leave to drain for eight hours.
4
Squeeze the purged aubergines firmly in small handfuls with a clean tea towel to expel liquid.
5
Bring the white wine vinegar and water to a rolling boil in a wide pot.
6
Submerge the aubergine strips in the boiling vinegar mixture and cook for exactly two minutes.
7
Lift out the aubergines, drain thoroughly, and press again in a clean cloth until completely dry.
8
Pack the dried aubergines into sterilised glass jars, layering with sliced garlic, chilli, and dried oregano.
9
Pour extra virgin olive oil over the top until the vegetables are completely submerged with no air pockets.
10
Seal the jars tightly and refrigerate for at least three days before opening.

Chef's tips

Ensure the aubergines are pressed extremely dry before potting, as trapped water dilutes the acid and encourages spoilage. Use vinegar with at least 6% acidity to guarantee food safety. Keep the vegetables completely submerged under oil at all times, topping up if necessary.

Ingredient substitutions

dried oregano → fresh wild mint leaves, thoroughly dried before jarring
dried peperoncino flakes → thinly sliced fresh red chilli blanched briefly in the vinegar bath

Storage

Store the sealed jar in the refrigerator and consume within two months, ensuring the contents remain submerged under oil.

Reheating

Serve at cool room temperature; do not heat.

Common mistakes to avoid

•Failing to squeeze out sufficient moisture, which makes the aubergines soggy and unsafe to store
•Boiling the aubergines for too long, turning them to mush rather than keeping a firm, tender bite
•Leaving aubergines exposed above the oil line in the jar

Serving suggestions

Serve as part of an antipasto spread with crusty rustic bread and cured meatsTuck inside a crusty panino alongside fresh caciocavallo cheesePair with seasoned olives and grilled country bread