Melanzane Conservate a Crudo

Name: Melanzane Conservate a Crudo (Pickled Raw Eggplant)
Cuisine: Italy
Ingredients: About 2¼ pounds eggplant, the long, skinny variety; 5 or 6 small, hot, fresh red peppers, about 2½ inches long and ½ inch thick; 5 or 6 small, hot, fresh red peppers, about 2½ inches long and ½ inch thick; A jar or tumbler taller than the pickling jar, but narrow enough to fit inside it; A weight, such as a heavy meat pounder or a stone; 1 cup red-wine vinegar; Extra virgin olive oil; About 2 dozen fresh mint leaves; 6 garlic cloves, peeled and mashed; A 3-cup pickling jar with an opening large enough to push your fist through; Salt

Pickled Raw Eggplant

Preparation info

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

About 2¼ pounds eggplant, the long, skinny variety
5 or 6 small, hot, fresh red peppers, about

Europe
Italy
Preserve
Mediterranean
Gluten-free
Spicy

Method

Wash the eggplants in cold water, remove the stem, cut the eggplants into pieces about 3 inches long, and slice these lengthwise as thin as possible: The slices should be less than ¼ inch