Melanzane Sott'olio Recipe

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Servings: 1


Cost per recipe $19.30 view details
  • 3 lb Japanese eggplant
  • 1 c. Salt Cheesecloth
  • 4 x Bricks, covered in foil
  • 1 bn Mint leaves removed
  • 4 x Garlic cloves thinly sliced
  • 1 Tbsp. Acacia flowers dry
  • 4 Tbsp. Red wine vinegar divided
  • 4 x Serrano peppers Extra-virgin extra virgin olive oil
  • 1 lrg Lidded jar


  1. Remove stems and cut eggplants 1/2-inch thick lengthwise. Toss in bowl with salt to coat and place on a roasting rack over roasting pan. Cover with one layer of cheesecloth and place bricks over. Put in cold place for 12 hrs.
  2. Remove eggplant from rack and place in large bowl. Add in mint, garlic, acacia flowers, 2 Tbsp. vinegar and toss to coat thoroughly.
  3. Lay eggplant slices in jar, 1 on top of other till nearly full. Place serranos intermittently between the layers. Press eggplant down into jar with fingers and add in remaining vinegar. Fill jar with extra virgin olive oil and cover. Place in refrigerator. The eggplant are ready to eat but will improve after aging one week. Top off with oil if the level goes below the top of the eggplant. Eat at room temperature as antipasto.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1233g
Calories 315  
Calories from Fat 21 7%
Total Fat 2.52g 3%
Saturated Fat 0.43g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 42mg 2%
Potassium 2844mg 81%
Total Carbs 71.17g 19%
Dietary Fiber 41.1g 137%
Sugars 26.91g 18%
Protein 13.46g 22%
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