RCI-EG.003.0653
Milinciani sutt’ Oghiu
Egglants preserved in oil.
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.
<br />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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Italian eggplants (1 ½ lb.)4 small
- of canola or corn oil1 cup
- of water4 cups
- distilled white vinegar2 cups
- of oregano1 pinch
- bunch of mint leaves1 unit
- bay leaves6 unit
- of salt2 teaspoons
- salt and pepper1 unit
- garlic and olive oil to garnish1 unit
Method
1
Prepare according to traditional method. (Directions were not provided in the legacy source.)