How to Make MARINATED EGGPLANTS Like a Sicilian Nonno (Melanzane Sott’Olio)

Making marinated eggplant is easier than you think. Whether you’ve tried pickling vegetables before or not, all you need is a pinch of patience and a few simple ingredients.
Filippo’s method uses a traditional two-day process to draw out moisture from his home grown eggplants, he then lightly blanches the slices, and packs them with flavor. The result is a firm, chewy eggplant with a delicate briny taste, fragrant with oregano, and perfectly balanced. There is no overpowering vinegar taste, just an irresistible one! You can serve them as a side dish, tossed into salad, or straight from the jar. Our ultimate way to enjoy these is layered with cold meats in a panino. Your taste buds will head straight to flavour-heaven!

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#eggplant #italian #nonno

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INGREDIENTS:
Eggplants
Rock salt
2 liters / 8.4 cups white vinegar
Chilies, optional
Garlic
A fresh bunch of basil
Oregano
Extra virgin olive oil, EVOO

METHOD:
Preparing the Eggplant
1) Hold the eggplant by the stem and peel the skin. Then cut off the stem.
2) Slice the eggplants into 10–12mm thick slices (around 0.3–0.5 inches).
3) Depending on how many slices you have, place them in a large bucket or container.
4) Sprinkle a generous handful of rock salt over the slices, cover them with a tea towel, and place something heavy on top (like a timber board or any heavy object) to press the eggplant and help release moisture.
5) Leave it at room temperature overnight (about 24 hours).
6) After 24 hours, bring a large pot of water and white vinegar to a boil (use 2 liters of vinegar to 6 liters of water).
7) Drain the salted eggplant using a colander. Once the water is boiling, blanch the eggplant slices for 30 seconds.
8) Drain the eggplant again in a colander and place something heavy on top to squeeze out any remaining moisture. Let it sit for 5 minutes.
9) Spread the eggplant slices out on a clean, flat surface, cover with a clean towel or blanket, and let them dry for about 6 hours.

Keep reading the recipe via:
https://www.vincenzosplate.com/marinated-eggplants/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Marinated Eggplant
0:50 How to Tell Male and Female Eggplants
1:48 Peeling and Slicing the Eggplant
3:04 How to Prepare the Eggplant for Marinating
5:11 How to Blanch the Eggplant
9:15 How to Jar the Eggplant
15:58 Time to Eat the marinated eggplant, E ora si Mangia
17:58 Bonus Tour: Filippo’s Garden

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

sicilian marinated eggplants one of Italy bestkept secret and Filippo here the Sicilian ambassador is going to show you how to make it absolut these are sensational and you won’t be able to buy this at the shop no way no way they have to come here to to um Well now they watch the video they can make it [Music] today we’re going to do the eggplant under oil we’re going to do my way because it’s a lot of different way that you can do melanchani and the way that there are that I’m going to do it for me is the best i’m going to tell you I’m going to show you it’s a little secret believe it or not it’s mild and female and you can see the bottom of the melanzana which if you work it out yourself which is the male and female the mild sometimes it bitter so a lot a lot of uh people they prefer to use the female but it’s very rare when you go to the fruit shop you don’t find the female you find all male this type of melanchi I grow them myself because I got the seeds because they the best this type of melani after I show you what’s the difference between this one and this one you see even the color is a bit different this is more light pink and this is a darker that’s why I prefer when I do the melanchi I do my melani because the better than than the other quality of melani i’m going to do a little demonstration it takes two days to do this type of melanini what you do you peel them and if you hold them by the stem because it’s easier it it’s easier to peel them see the difference between this egg this melenzana or eggplant the color the color of the flesh it’s nice and white cut the bottom to see look at the difference between this one that one and this one [Music] see it’s green this is another variety of melons on see the skin is different color see it’s it’s it between white and green you know [Music] now we’re going to slice them of 10 to 12 mil don’t worry you think that if 12 mil will will be too thick because when you put them under white 12 mil they’re going to reduce themsel in two ms the next step is depends how many melanzani you do you know this is only a few so I use a small bucket put them in the bucket okay now because it is only a few I use a smaller bucket you put them flat And you put salt put salt is that just table salt yeah or rock salt sea salt yeah sea salt yeah but this is bit thick but I use the thinner thinner salt you think that it’s a lot of salt they’re going to be salty that No because they’re going to release a lot of water and that that salty is going to is going to vanish go with the water go with the water yeah you put a ta on top yeah put a tea towel on top a little round thing made to put on top of it for weight if you haven’t got anything heavy you can fill up a bottle of water which is a 5 L container actually yeah so be 5 kilos so and then you put it on top you’re going to leave it overnight so you do I do this in the afternoon and you’re going to leave it overnight so they’re going to they’re going to release a lot of water now I show you the one that I did yesterday so the one I did yesterday there was about 15 kilo melon okay this this thing was full that’s a professional uh storage barrel the weight out it weights and this this is about 15 kilo only yeah wow okay only this so you really got the water out yeah have a look how much water did they release wow that’s a lot of water yeah look bitter oh yeah look at Oh they shrunk they shrunk look they’re so flat now look how flat they are wow look how flat they are this was 14 mil look there’s nothing left nothing left now this is the next step you have to get the water ready water and vinegar those eggplant that I got there there were about three boxes full and what I’ll do I use two liters of white vinegar and six lers of water three times more water three to one three type uh parts of water in one part of vinegar okay i guess if we do a small batch we work it out you’re going to now get six three times that bottle of water now three bottle of water that’s for the amount of eggplant but why why are we doing this process now to to wash the the the salt and and the vinegar give the little bit of flavor flavor yeah so if we use too much vinegar or too much water it’s still okay no too much vinegar then it tasted really Yeah and that’s six lers water and 2 lers of vinegar now we wait until this boils show us how they are look look at that beautiful wow see the difference between the green the green um and and the white eggplant yeah you can tell see how much how much water did that they release [Music] [Applause] now the water is boiling this procedure that I’m going to do now is very very important i put the eggplant in the water just for 30 seconds just to wash them not to cook them if you leave them to bit longer then the eggplant they go soft and they don’t taste nice [Music] this is just to to wash them and at the same time because there is vinegar in the water they get the little bit t the little bit of taste of the vinegar you know so less than a minute it’s done now we’re going to throw them in the in the basket there to drain the water because what happened with the with the eggplant when they shrunk they become like a sponge so when you put them in the water they they uh absorb the water they absorb the water you know the water so what we’re going to do going to put a thing on top of it more white more white you see how much water now they’re going to release interesting yeah comes out already oh yeah look at that they look How long do we do this for we’re going to leave them for 5 minutes okay 5 minutes in five minutes lots of water oh wow look at that the water that we don’t want lift the weight this thing here is about 25 kilos yeah wow and this is about 20 kilo this one what we’re going to do [Music] we are going to lay them flat on this towel for about 6 hours to to dry to dry a little bit then play them [Music] now what I left to do I’m going to cover them because I don’t want any flies to go on it always be always good to protect them we have to prepare the ingredients that we’re going to mix with the eggplant will be chilies we have to chop in small pieces garlic in small pieces and then I put a little branch of basil oregano which I got the oregano here in my backyard i’m going to put them in the jugs and then I top it up with olive oil people they they use just to make sure [Music] that the goats Oh that rubber inside yeah I know what you mean yeah it’s got a sealer yeah which is uh See they got Yeah see they got the white rubber around it yeah can see yeah and so it seals really properly keeps it yeah maybe keeps longer too so Falippo is cutting the chili into small pieces you don’t have to use chili if you don’t want to i’m lucky I get to help Filippo with this gave me a task cutting the garlic now we’re going to put some chilies garlic oregano spu see you can smell the oregano i wish they could and a few leaves of basil now we’re going to put it put the eggplant in those jars in the jars look this is the eggplant that we put this morning to dry yeah they’re dry Filipo they’re ready put a little bit of moisture but they’re dry you know so when we put them in the jars then we top it up with olive oil so yeah a little bit of moisture is okay yeah but they’re not soggy like before you know yes this is the last step you put the eggplants you try to put them flat put it flat yeah put them flat in the jars when you put a few layers about five six layers so what you do you put half spoon of garlic half spoon of chilies and little bit of oregano and few leaves of basilugu and then you keep on going another few layers you li five six layers [Music] and do the same the same thing again half spoon of garlic chilies oregano another few leaves of basil and then see the ch is nearly full okay and this is ready to top it up with olive oil well we’re going to put the olive oil the last so we’re going to do the same thing again what what I’m going to do I’m going to fill up all the smaller jars because they’re more handy to use them so a few layers of uh eggplant little half spoon of garlic oregano chilies and few leaves of basil the same thing again another few chili oregano garlic and a few leaves okay you always put eggplant on top to close i like to lock all of them [Music] popsicle what are they popsicle they um sticks uh that you put them to keep to to keep the eggplant firm oh don’t move okay okay so they don’t float you know okay so you put a few across see and the the eggplant they firm down okay they don’t go anywhere now this little one I use the smaller one cuz you know what happened when you you put the oil then the melon they rise up you know so these thicks they keeps uh they keep them down i guess it’s an important detail again it’s an important detail you can’t miss what are you doing now Philippo now we’re going to top it up with olive oil cover them up extra virgin olive oil extra virgin olive oil of course so we top her up cuz the olive oil has to cover the eggplant we wait until the oil goes all the way down go through and then I go over again so this is what’s happening right now as you can see see the bubbles the oil is finding a way to go all the way down and when the oil reached the bottom you know it’s not on top here anymore we can refill and put more this gentleman is asking me do you think everybody’s gonna like what I do keeping the traditions alive i do love it and if you do write a comment below say “Thank you Philippo thank you Phillip for sharing your passion your traditions with us.” Thank you thank you thank you we appreciate what you do it’s because of people like Filippo that we can keep traditions alive every family tradition should stay with you for the next generations put the top on put the cup yeah but don’t don’t not not close it close it yeah okay because I don’t want anything to fall in there you know why are you not locking them why you not closing them yeah no because wait another probably 10 minutes yeah in case if the oil still less to penetrate you know cuz I don’t want them to be dry on top you know but I want the oil to cover them because if you don’t cover with the oil they can dry out probably they can go bad you know they they change color and then just put the cap on so so think rubbish won’t fall in especially flyers there’s a few flies around oh look at that is it time to taste taste yeah time to eat taste yeah look at that yes baby how long can you keep them in the jars for Filipino i reckon up to one year you know but not because you can eat them straight away so you don’t have to wait a month or so before you can eat them you know because you always keep them at room temperature yeah room temperature because if you put them in the fridge because it’s olive oil that I topper up the olive oil goes hard yeah yeah yeah oh nice panino that That’s the best way to eat it huh [Music] afternoon tea is ready now now we’re going to taste it oh the best time other video thank you for this amazing lesson cheers cheers Filipo this wonderful man let’s see smells delicious [Music] so what we say we say that a Sicilian way say [Laughter] it’s delicious it doesn’t need anything else of course some pruto will be good in this too or some salami cheese you can be free to do that but it’s just beautiful as it is you will never be able to buy this from the shop i guarantee you nobody sells this at the shop you see the um the vinegar you can taste the vinegar bit strong you can taste the vinegar but it’s not too strong it’s not over not like it’s pleasant thank you so much Filipo thank you for sharing this marvelous experience with me and everybody else thank you now you can make it at home oh yeah oh theres has got something for us what’s this Teresa what did you bring just coffee coffee a little break for us yes okay do we have a Filippo okay this is my backyard see that’s what I spend a lot of time and I’m happy see this is the eggplant ooh what’s that what is this what is that this is the mother i’m hold I’m going to get the seeds from this one see this is a female look oh so you grow on purpose is big big big mother this one so I’m going to get the seeds from this one for next year incredible this variet of chilies how long there yeah actually we’ll have to pick some because we will have to put them with the eggplant oh we put with the marinated eggplant yeah yeah and look the size of the chili yeah wow awesome so you got u small chilies in black and red so and these chilies about 3 years old the plants philippa what have you got there we got basilico yeah chilies very colorful and very hot oh it is the kucha land see this is the kucha that I broke the record but not not this one the one that I broke the record was from up here and was touching the ground and I had to dig a hole who’s this young fella here h this this was my first record wood regard chilies just part of the garden’s magic filipo you’re a legend i got the regard of the longest chili which this chili this ones this one so that one there was from here touching the tape yeah well double the size double the size i want to measure this just for curiosity it was 27 cm oh it’s a baby so that one was double up to here nearly nearly double yeah please write a comment for our wonderful Filippo thank you Phillip very happy to to do videos with you do we want to see more of Filippo i do he can make salami he can make wine he makes so much more so the next the next we do salami you want to see salami i do and then I give you another surprise we want surprises so thank you so much for watching this episode i will see you in the next Vincenzo plate video recipe eggplant from India