Pickled white eggplants with mint
6 servings
60 minutes
Marinated white eggplants with mint are a refined dish of Italian cuisine that combines the tender texture of eggplants with the refreshing spice of mint. The origins of this recipe trace back to traditional rural culinary practices in Italy, where seasonal vegetables were marinated to preserve their flavor and aroma. Unlike classic purple ones, white eggplants have a soft, slightly sweet flesh without bitterness, making them an ideal base for marinade. Red wine vinegar and garlic add zest to the dish while olive oil reveals its deep Mediterranean character. After resting in the fridge, the eggplants absorb the flavors and become a perfect appetizer for meat or fish dishes as well as a wonderful complement to fresh bread or cheeses. It is a harmony of flavors that conveys the spirit of a warm Italian meal.
1
Slice the eggplants lengthwise into thin pieces and place them in a colander. Add 1 teaspoon of salt and mix well. Leave for 30 minutes. Rinse under cold water and dry well.
- White aubergines: 680 g
- Salt: 1.3 teaspoon
2
In a bowl, mix vinegar, sugar, and 0.25 teaspoons of salt and stir until the sugar dissolves. Add minced garlic and finely chopped mint.
- Red wine vinegar: 5 tablespoon
- Sugar: 1 teaspoon
- Salt: 1.3 teaspoon
- Garlic: 1 clove
- Fresh mint: 35 g
3
Heat olive oil in a large skillet over medium heat and fry the eggplants in batches until golden brown, about 1 minute on each side. Transfer to a paper towel and then to a dish. Drizzle with vinegar-mint marinade on top, cover with plastic wrap, and refrigerate for 8 hours.
- Olive oil: 0.6 glass
- White aubergines: 680 g
- Red wine vinegar: 5 tablespoon
