Melanzane Sott'olio

Name: Melanzane Sott'olio
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Cuisine: Pugliese
Ingredients: 1000 g firm aubergines; 30 g Fine sea salt; 500 ml white wine vinegar; 250 ml Water; 3 cloves Garlic; 10 g Fresh mint leaves; 1 tsp dried red chilli flakes; 250 ml Extra virgin olive oil

Melanzane sott'olio are preserved aubergine strips salted, steeped in vinegar, and packed in extra virgin olive oil with garlic, mint, and chilli.

🇮🇹Italy· Apulia

Prep: 45 min
Cook: 10 min
Total: 55 min
Servings: 6
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 8 gathered

Servings

1000 g firm aubergines — peeled and cut into 1cm thick matchsticks
30 g Fine sea salt — for drawing out moisture
500 ml white wine vinegar — at least 6 percent acidity for safe pickling
250 ml Water — filtered
3 cloves Garlic — thinly sliced
10 g Fresh mint leaves — washed and thoroughly dried
1 tsp dried red chilli flakes — peperoncino
250 ml Extra virgin olive oil — or enough to submerge aubergines completely

Equipment

•Colander
•Heavy weight or press
•Large saucepan
•Clean kitchen towel
•Sterilised glass jar with lid

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 19 g
carbs: 5 g
fibre: 3 g
protein: 1 g
calories: 195 kcal

Instructions

1
Toss the aubergine batons thoroughly with the fine sea salt in a large bowl.
2
Transfer to a colander, set a heavy weight on top, and drain for 4 hours to remove bitter juices.
3
Bring the white wine vinegar and water to a rolling boil in a large saucepan.
4
Add the drained aubergines to the boiling liquid and simmer for precisely 2 minutes until just tender.
5
Drain immediately and spread the strips in a single layer over clean tea towels.
6
Press gently with more dry cloths and leave for 3 hours until completely cool and dry to the touch.
7
Layer the dried aubergine strips into a sterilised jar with sliced garlic, mint, and chilli flakes.
8
Pour extra virgin olive oil over the aubergines until completely submerged, pressing gently to release trapped air bubbles.
9
Seal tightly and refrigerate for at least 24 hours before eating.

Chef's tips

Moisture is the enemy of preserves, so ensure the aubergine strips are thoroughly dry before packing them into oil. Always use clean, dry utensils when taking portions out of the jar. Keep the vegetables completely submerged under olive oil at all times to prevent spoilage.

Ingredient substitutions

fresh mint leaves → dried wild oregano, which gives a more robust herbal note
white wine vinegar → apple cider vinegar with at least 5 to 6 percent acidity

Storage

Store sealed in the refrigerator for up to 3 weeks, ensuring the aubergines remain completely covered by oil.

Reheating

Do not reheat; bring to room temperature for 20 minutes before serving to liquefy chilled olive oil.

Common mistakes to avoid

•Overcooking the aubergine in vinegar, which turns the strips into mush instead of giving a firm bite.
•Packing wet aubergines into oil, which creates a safety risk and spoils the preserve quickly.
•Leaving vegetable strips exposed above the oil line where mould can develop.

Serving suggestions

Serve as part of an antipasto platter with crusty Altamura bread and olives.Tuck into a warm rustic roll alongside mild provolone cheese.Serve at room temperature so the olive oil softens naturally before eating.