Melanzane sott’olio, or eggplant preserved in oil, is a traditional Italian dish that’s delicious and versatile. When you add sun-dried tomatoes to the mix, it brings even more flavor to the dish. Here’s a basic recipe for Melanzane Sott’olio with sun-dried tomatoes:
Ingredients:
For the Eggplant:
- 2 medium-sized eggplants
- 1/2 cup coarse sea salt
- Water
For the Marinade:
- 1 cup extra virgin olive oil
- 4-5 cloves of garlic, thinly sliced
- 2-3 tablespoons red wine vinegar
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Begin by preparing the eggplant. Slice the eggplants into thin rounds, about 1/4 inch thick. Place the eggplant slices in a large colander and sprinkle them with the coarse sea salt. This will help draw out excess moisture and reduce bitterness. Let them sit for about 30 minutes.
- After 30 minutes, rinse the eggplant slices thoroughly to remove the salt. Squeeze them gently to remove any excess water and pat them dry with paper towels.
- Heat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and grill them for about 2-3 minutes on each side until they are tender and have grill marks. You can also roast them in the oven at 375°F (190°C) until they become tender and slightly browned.
- In a separate pan, heat a portion of the olive oil and sauté the sliced garlic until it becomes fragrant and slightly golden.
- In a separate bowl, combine the remaining olive oil, red wine vinegar, chopped sun-dried tomatoes, dried oregano, salt, and pepper.
- Layer the grilled eggplant slices and the sautéed garlic in a clean, dry jar or container, alternating layers. Pour the olive oil mixture over the layers. Make sure the eggplant slices are fully covered in the oil.
- Seal the jar or container and let it sit at room temperature for a few hours to allow the flavors to meld. You can store the jar in the refrigerator for longer preservation.
- Melanzane sott’olio with sun-dried tomatoes is typically served as an antipasto, a topping for bruschetta, or as a side dish. You can also use it in pasta dishes, sandwiches, or on pizza.
Enjoy your homemade melanzane sott’olio with sun-dried tomatoes as a flavorful and versatile addition to your Italian cuisine.
