Melenzana Ali Olio

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Refrigerate before opening for at least 1 month.'}

📊 Nutrition Facts

Per serving (16 servings total)