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Melenzana Ali Olio

Melenzana Ali Olio

Cost $10, save $20

Source: Recommended by CookPal

  • 1,440 Min
  • 16 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 4 medium eggplants

  • Seasonings

    • 🧂 ½ cup coarse salt
    • 2 tablespoons white vinegar
    • 1 teaspoon red pepper flakes
    • 🧂 ½ teaspoon sea salt

  • Herbs

    • 2 tablespoons chopped fresh oregano

  • Oils

    • 2 cups extra-virgin olive oil

  • Misc.

    • 🧄 1 bulb garlic cloves, peeled and chopped

STEPS

1

Cut the ends off the eggplants, peel them, and slice into long strips similar in size to shoestring fries. Add to a large bowl and stir in ½ cup coarse salt.

2

Press the salted eggplants overnight using layers of dinner plates and weight. Ensure liquid drains off.

3

Rinse the pressed eggplants in ice water and squeeze them dry. Mix with 2 tablespoons white vinegar and let rest for 15 minutes.

4

Heat a splash of olive oil in a skillet, then briefly sauté garlic, red pepper flakes, oregano, and sea salt until fragrant without cooking the garlic. Let cool.

5

Mix the garlic-herb oil mixture into the eggplants along with the remaining olive oil. Combine thoroughly.

6

Transfer mixture into clean jars, press down, and ensure all eggplants are submerged in oil. Seal tightly and refrigerate for at least a month before use.

NUTRIENTS

Per 1 serving

🔥

291

Calories

  • 2
    Protein
  • 9
    Carbs
  • 28
    Fats

💡 Use high-quality olive oil for the best flavor.Ensure jars are sterilized to avoid spoilage.Store the jars in a cool, dark place for better preservation.Add dried basil or sun-dried tomatoes for variation.