Marinated Eggplant (Melanzane Sott'olio)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select fresh small eggplants, preferring the smaller male variety (with a short indentation and fewer seeds). Trim the top and slice lengthwise into thin slices about ½ inch thick.
   ▶ ≈0:28
2. 2
   Arrange the eggplant slices in a container, sprinkling generously with kosher salt between layers. Place a plate and weight on top to press down. Let sit for 4 to 6 hours or overnight to release all moisture.
   ▶ ≈3:24
3. 3
   With your hands, squeeze each salted eggplant slice firmly to remove as much remaining water as possible.
   ▶ ≈10:09
4. 4
   In a pot, heat 8 cups of water and add 4 cups of white vinegar (a 2:1 ratio of water to vinegar). Bring to a boil.
   ▶ ≈9:06
5. 5
   Working in batches, place the squeezed eggplant slices into the boiling vinegar water and cook for just 1 minute per batch. The eggplant should not be overcooked—the brief contact with the hot liquid is sufficient.
   ▶ ≈11:58
6. 6
   Remove the blanched eggplant slices with a slotted spoon and place in a container to cool. Once cooled completely, gently squeeze each slice again by hand to remove excess vinegar liquid.
   ▶ ≈12:50
7. 7
   Place the cooled eggplant in a clean glass jar. Add sliced garlic, dry oregano, black pepper, and a small amount of hot pepper flakes, adjusting to taste. Gently mix all ingredients together by hand.
   ▶ ≈19:45
8. 8
   Pour extra virgin olive oil over the eggplant, ensuring everything is fully submerged. While pouring, gently press down on the eggplant to distribute the oil evenly. Add salt to taste for final seasoning.
   ▶ ≈22:43
9. 9
   Wipe the rim of the jar clean and seal tightly. Store in a cool place or refrigerator. For best flavor, let sit for 2 to 3 weeks before eating. The sealed jar will keep refrigerated for 6 to 7 months.
   ▶ ≈28:18