RCI-PF.001.0020.001
Milinciani sutt’ Oghiu
Egglants preserved in oil.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Italian eggplants (1 ½ lb.)4 small
- of canola or corn oil1 cup
- 4 cups
- 2 cups
- 1 pinch
- 1 unit
- 6 unit
- 2 teaspoons
- 1 unit
- garlic and olive oil to garnish1 unit
Method
1
Slice the Italian eggplants lengthwise into thin strips about ¼ inch thick, keeping the skin intact.
2
Heat the canola or corn oil in a large, heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C).
5 minutes
3
Working in batches, fry the eggplant slices until golden brown and tender, approximately 2-3 minutes per side, then transfer to paper towels to drain.
10 minutes
4
Combine the water, distilled white vinegar, oregano, bay leaves, and the 2 teaspoons of salt in a large pot and bring to a boil over high heat.
5 minutes
5
Reduce heat to medium and carefully add the fried eggplant slices to the boiling vinegar mixture, ensuring they are submerged.
2 minutes
6
Simmer gently for 8-10 minutes, allowing the eggplant to absorb the vinegar and aromatics.
9 minutes
7
Remove the pot from heat and tear the mint leaves directly into the pickling liquid, then allow the mixture to cool to room temperature.
15 minutes
8
Transfer the eggplant and pickling liquid to a serving dish or storage containers, discarding the bay leaves if desired.
9
Season with salt and pepper to taste, then drizzle with garlic-infused olive oil and additional fresh mint before serving.