Melanzane sott'olio (pickled eggplant) скачать в хорошем качестве

Melanzane sott'olio (pickled eggplant)

Melanzane sott’olio (scapece) Who says you can’t enjoy Melanzane sott’olio out of season? Back in Calabria, this delicacy is made only during the summer when eggplants are at their peak. But here in California, where the sun seems to shine on fresh produce year-round, my mother couldn’t resist bringing a taste of tradition to our table—no matter the time of year. Thin slices of eggplant are marinated in vinegar, layered with garlic, chili, and mint, then preserved in rich olive oil. It’s a jar full of memories, perfect on crusty bread or as part of a true antipasto spread. A bite of home, any time we want 💚🤍❤️ #melanzane #scapece #italiancooking #southernitaly #italy #cook #cooking #chef #sandiego #foodnetworkfinds #california #super_italy #italia #food #recipe Ingredients: • 16 eggplants • 2 liters white vinegar • 1 ½ cups salt • 2 heads garlic, minced • 1 cup mint, chopped • ¼ cup dried oregano • 10 Serrano peppers, sliced • 4 carrots, peeled and sliced • 4 cups avocado/vegetable oil blend Instructions: 1. Prepare Eggplant: Trim and peel eggplants. Slice using a slicer (setting #3), then julienne with a knife. Place slices in a bucket, adding a handful of salt after every 3 eggplants. Add sliced carrots after every 4 eggplants. 2. Marinate: Pour vinegar over the mixture, place a heavy plate on top to weigh it down, and let sit for 24 hours. 3. Press: Squeeze out excess liquid using your hands or a grape press. Transfer to a large bowl. 4. Season: Mix eggplant with garlic, mint, oregano, Serrano peppers, and 3 cups of oil. 5. Jar: Pack eggplant into sterilized jars, ensuring it’s fully submerged in oil. Let jars sit for 2 hours, top with more oil, seal, and store in a cool, dark place. 6. Storage: Refrigerate after opening. Enjoy a jar of Calabria’s finest, whenever the craving strikes!