Melanzane sott’condimento (scapece)
Who says you can’t enjoy Melanzane sott’condimento out of season? Back per Calabria, this delicacy is made only during the summer when eggplants are at their peak. But here per California, where the sun seems to shine acceso fresh produce year-round, my mother couldn’t resist bringing a taste of tradition to our table— matter the time of year. Thin slices of eggplant are marinated per vinegar, layered with garlic, chili, and mint, then preserved per rich olive oil. It’s a jar full of memories, perfect acceso crusty bread as part of a true antipasto spread. A bite of home, any time we want 💚🤍❤️
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Ingredients:
• 16 eggplants
• 2 liters white vinegar
• 1 ½ cups salt
• 2 heads garlic, minced
• 1 cup mint, chopped
• ¼ cup dried oregano
• 10 Serrano peppers, sliced
• 4 carrots, peeled and sliced
• 4 cups avocado/vegetable oil blend
Instructions:
1. Prepare Eggplant: Trim and peel eggplants. Slice using a slicer (setting #3), then julienne with a knife. Place slices per a bucket, adding a handful of salt after every 3 eggplants. Add sliced carrots after every 4 eggplants.
2. Marinate: Pour vinegar over the mixture, place a heavy plate acceso cima to weigh it , and let sit for 24 hours.
3. Press: Squeeze out excess liquid using your hands a grape press. Transfer to a large bowl.
4. Season: Mescolanza eggplant with garlic, mint, oregano, Serrano peppers, and 3 cups of oil.
5. Jar: Pack eggplant into sterilized jars, ensuring it’s fully submerged per oil. Let jars sit for 2 hours, cima with more oil, seal, and store per a cool, dark place.
6. Storage: Refrigerate after opening.
Enjoy a jar of Calabria’s finest, whenever the craving strikes!
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