Melanzane Sott'olio Piccanti

Name: Melanzane Sott'olio Piccanti
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Calabrese
Ingredients: 1000 g aubergines; 40 g Fine sea salt; 500 ml white wine vinegar; 500 ml Water; 2 item fresh calabrian chillies; 3 clove Garlic; 1 tbsp dried oregano; 250 ml Extra virgin olive oil

A classic Calabrian preserve of tender aubergine strips steeped in vinegar, seasoned with garlic, dried oregano, and fiery chillies under extra-virgin olive oil.

🇮🇹Italy· Calabria

Prep: 30 min
Cook: 10 min
Total: 40 min
Servings: 6
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

1000 g aubergines — peeled and sliced into 5mm strips
40 g Fine sea salt — for purging excess water
500 ml white wine vinegar — at least 5% acidity
500 ml Water — for boiling brine
2 item fresh calabrian chillies — thinly sliced into rings
3 clove Garlic — peeled and finely sliced
1 tbsp dried oregano — preferably wild southern Italian oregano
250 ml Extra virgin olive oil — or enough to submerge completely

Equipment

•Large colander
•Heavy saucepan
•Clean glass jar
•Slotted spoon
•Clean tea towel

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 20 g
carbs: 8 g
fibre: 4 g
protein: 2 g
calories: 210 kcal

Instructions

1
Peel the aubergines and cut them into uniform strips roughly five millimetres thick.
2
Layer the aubergine strips in a colander, tossing each layer thoroughly with the fine sea salt.
3
Place a heavy plate on top and leave the strips to drain for two hours.
4
Bring the white wine vinegar and water to a rolling boil in a heavy saucepan.
5
Rinse the salted aubergines quickly under cold water and add them to the boiling liquid.
6
Simmer for exactly two minutes until the aubergine strips are slightly translucent but still firm.
7
Lift the aubergines out using a slotted spoon and spread them over a clean tea towel.
8
Wrap the towel around the aubergines and squeeze firmly to expel all remaining water.
9
Toss the dried aubergine strips in a bowl with the sliced chillies, garlic, and oregano.
10
Pack the seasoned aubergines tightly into a clean glass jar, leaving two centimetres of headspace.
11
Pour extra-virgin olive oil over the top until the vegetables are completely submerged without air bubbles.
12
Seal the jar tightly and refrigerate for at least twenty-four hours before serving.

Chef's tips

Pressing out maximum moisture after simmering is essential for a firm, pleasant bite. Always ensure the aubergine strips remain entirely covered by oil during storage to maintain freshness.

Ingredient substitutions

fresh Calabrian chillies → 1 tablespoon dried red chilli flakes
white wine vinegar → cider vinegar with 5% acidity

Storage

Store the sealed jar in the refrigerator, keeping the aubergines completely submerged in oil, and consume within two weeks.

Reheating

Serve cold or at room temperature; do not reheat.

Common mistakes to avoid

•Boiling the aubergine strips for too long, which results in a soft, mushy texture.
•Failing to squeeze out sufficient liquid, causing the preserve to turn watery in the oil.
•Leaving pieces of aubergine exposed above the oil line in the jar.

Serving suggestions

Serve on an antipasto platter alongside crusty Calabrian bread and caciocavallo cheese.Stuff into crusty bread rolls with cured meats like capocollo or soppressata.Chop roughly and stir through warm boiled potatoes or cold grain salads.