Melanzane sott’Olio

Eggplant Preserved in Oil

Preparation info

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About


  • 2 pounds eggplant, the long, skinny variety
  • Salt
  • Cheesecloth
  • 2 to 3 tablespoons<


  1. Detach the stem from the eggplants and peel them. Cut the flesh into strips 2 to 3 inches long and ¼ inch thick. Place them in a bowl together with ¼</