Melenzana Ali Olio Recipe

Posted by
Rate It!
Melenzana Ali Olio
Add your photo!
Ingredients
8
Count
Nutrition
1167
Calories
Total time
735
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. On the evening before you intend to make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into long strips about as big around as shoestring french fries. Place the strips into a large bowl, and stir in 1/2 cup of coarse salt.
  2. Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the eggplant strips onto the center of the plate, and cover with another upside down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant is sandwiched. Cap it off with one additional plate, and press down firmly. Set a sturdy stock pot on top, and fill with enough water to create some pressure on the eggplant layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
  3. The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the eggplant around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
  4. Heat a splash of the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, red pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
  5. Your eggplants should be well rested now. Give them one last sqeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
  6. Place the squeezed eggplants into a large bowl, and stir in the contents of the skillet and remaining olive oil until well blended. Transfer to sterile 1 pint or 1/2 pint jars. Make sure to fill the jars to the top, and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth, and seal tightly with new lids. Refrigerate for at least a month before opening.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1166.95 Kcal (4886 kJ)
Calories from fat 1065.31 Kcal
% Daily Value*
Total Fat 118.37g 182%
Sodium 14449.56mg 602%
Potassium 1076.69mg 23%
Total Carbs 28.81g 10%
Sugars 18.42g 74%
Dietary Fiber 14.42g 58%
Protein 4.77g 10%
Vitamin C 10.4mg 17%
Iron 0.6mg 3%
Calcium 76mg 8%
Amount Per 100 g
Calories 187 Kcal (783 kJ)
Calories from fat 170.72 Kcal
% Daily Value*
Total Fat 18.97g 182%
Sodium 2315.54mg 602%
Potassium 172.54mg 23%
Total Carbs 4.62g 10%
Sugars 2.95g 74%
Dietary Fiber 2.31g 58%
Protein 0.76g 10%
Vitamin C 1.7mg 17%
Iron 0.1mg 3%
Calcium 12.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 32.4
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top