Eggplants in Vinegar

235 minutes

4 servings

difficulty Easy

Eggplants in Vinegar

This traditional eggplant dish is rich in Mediterranean flavors, featuring golden fried eggplant marinated with Monari Federzoni White Wine Vinegar, fresh mint, and garlic. The resting process allows the flavors to meld beautifully, creating a tangy, aromatic, and slightly sweet dish. Perfect as a side, appetizer, or a flavorful topping for toasted bread, this recipe is a must-try for lovers of Italian cuisine!

ingredients

3 medium light purple eggplants

1 bunch of fresh mint

1 glass of White Wine Vinegar Monari Federzoni

6 tablespoons of extra virgin olive oil

Peanut oil (for frying)

2 garlic cloves

Fine salt

Coarse salt

Pepper

what you will need

White Wine Vinegar

directions

Clean the eggplants and slice them into 5mm thick pieces. Layer the slices in a colander, sprinkling each layer with coarse salt, and let them rest for at least 1 hour. After that, rinse, drain, and squeeze them thoroughly. Cut them into large chunks and fry them, a few at a time, in plenty of peanut oil heated to 170°C (340°F), until golden and crispy. Remove them with a slotted spoon and drain on paper towels.

Place a layer of the fried eggplants in a rectangular glass or ceramic container and pour 1 tablespoon of White Wine Vinegar over them. Season with salt, pepper, a few garlic slices, torn mint leaves, and a drizzle of olive oil. Continue layering the ingredients until everything is used up. Cover with plastic wrap and refrigerate for at least 2 hours, stirring occasionally.

Serve the eggplants after the resting time for the best flavor.