Milinciani sutt’ Oghiu

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Description
Olives, cheeses, giardiniera, salted anchovies or sardine are a must in a Sicilian pantry and preserved eggplants, garnished with fresh extra virgin olive oil and peperoncino (hot pepper) will compliment and enhance greatly a lunch or the assortment of appetizers for your formal dinner.

Enjoy the eggplants in oil, as a garnish or stuff it in your cold cut sandwiches, and you will discover new dimensions in the taste and aroma of a simple panino imbottito.

Ingredients

 * 4 small Italian eggplants (1 ½ lb.)
 * 1 cup of canola or corn oil
 * 4 cups of water
 * 2 cups distilled white vinegar
 * pinch of oregano
 * bunch of mint leaves
 * 6 bay leaves
 * 2 teaspoons of salt
 * salt and pepper
 * garlic and olive oil to garnish

Directions

 * 1) Remove stalks, peel and slice eggplants horizontally ½ inch thick.
 * 2) Cut each slice long-ways into strips about ½ inch wide and about 2 ½ inches long.
 * 3) In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves and the vinegar.
 * 4) A few at a time place the sliced eggplants into the boiling water.
 * 5) After 2 to 3 minutes, using a skimmer lift and place in a colander.
 * 6) 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.
 * 7) Dress eggplants with canola or corn oil and season with oregano, pepper, the mint and 3 bay leaves.
 * 8) Place in a glass jar, and press down lightly, if necessary add more oil so that eggplants are completely covered.
 * 9) Close tight and store in a cool place, preferably refrigerated.
 * 10) You can preserve eggplants for about 45 days.
 * 11) Serve at room temperature garnished with olive oil and sliced garlic.