Milinciani sutt’ Oghiu
Olives, cheese, giardiniera, salted anchovies or
sardines are a "necessary requirement" in a Sicilian pantry, and preserved eggplants,
garnished with fresh extra virgin olive oil and peperoncino (hot pepper), will complement and greatly enhance a
lunch or the assortment of appetizers for your formal dinner.
Enjoy eggplants in oil or as a garnish. Stuff it in your cold cut sandwiches and you will discover new dimensions
in the taste and aroma of a simple panino imbottito.
To make eggplants for longer conservation:
· 4 small Italian
eggplants (1 ½ lb)
· 1 cup canola or corn
· 4 cups
· 2 cups distilled white
· Pinch of
· Bunch of mint
· 6 bay
· 2 teaspoons
· Salt and
· Garlic and olive oil to
Remove stalks, peel and
slice eggplants horizontally ½ inch thick. Cut each slice lengthwise into strips about ½ inch wide and about
2 ½ inches long.
In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves and
Place the sliced eggplants into the boiling water, a few at a time. After
2 to 3 minutes, use a skimmer to lift and place in a colander.
As soon as the eggplants are cool, squeeze them with the skimmer or with your hands to remove excess water. Pat dry
using a rag or paper towels and place in a large bowl.
Dress eggplants with canola
or corn oil and season with oregano, pepper, mint and 3 bay leaves.
Place in a glass jar and
press down lightly. If necessary, add more oil so that eggplants are completely covered.
Close tight and store in a cool place, preferably refrigerated.
You can preserve eggplants for about 45 days.
Serve at room temperature
garnished with olive oil and sliced garlic.