Concetta’s Eggplant with Mint

Mulinciana ca’ menta

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About


  • 2 eggplants
  • 1 cup white vinegar
  • 1 tablespoon salt


Cut each eggplant into 8 wedges without peeling it. Cut each wedge into 1-inch pieces, and set aside. Bring 2 cups water, the vinegar, and salt to the boil. Add the eggplant, and cook for 7 to 10 minutes or until tender. Strain, and place on a towel to cool and dry.

Place the eggplant in a jar