Delicious Italian Antipasto that any eggplant lover will enjoy. It’s basically spicy pickled eggplant that’s often used as an antipasto, perfect with cold meats or cheeses. This recipe is an old fashion style, and very versatile. Use it for toasted sandwiches or panini. Great on pizza toppings, in pasta sauces, stuffing, frittata , topped on your parmigiana, grilled steaks, chickens etc. Make Marinated Eggplants today and always keep a jar in the fridge. Also known as Melenzana Ali Olio.
Roughly peel and slice the eggplants into French fry shapes keeping some of the skin.
Place in hot olive oil and fry until brown. Remove and leave to drain on kitchen paper.
Drain the oil from the pan, return to heat and add the thinly sliced garlic and chili, sweat then deglaze with vinegar. Season with salt and pepper.
Place the cooked eggplant in a jar mixed with the chopped fresh mint leaves.
Pour in the vinegar on top of the eggplants, mix and leave to marinate at least 24 hours. Refrigerate.
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