Photo: Stephanie Studer
Melenzana Ali Olio
8 ingredients
15 min
4 cups
openrecipes
"A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation."
Estimated Nutrition (whole recipe, rough)
174
Calories
2g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium eggplants
- 1/2 cup coarse salt
- 2 tablespoons white vinegar
- 2 cups extra-virgin olive oil
- 1 bulb garlic cloves, peeled and chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes