Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 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 small Italian eggplants (1 ½ lb.)
- 1 cup of canola or corn oil
- 4 cups of water
- 2 cups distilled white vinegar
- pinch of oregano
- bunch of mint leaves
- 6 bay leaves
- 2 teaspoons of salt
- salt and pepper
- garlic and olive oil to garnish
Directions
Remove stalks, peel and slice eggplants horizontally ½ inch thick.
Cut each slice long-ways into strips about ½ inch wide and about 2 ½ inches long.
In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves and the vinegar.
A few at a time place the sliced eggplants into the boiling water.
After 2 to 3 minutes, using a skimmer lift and place in a colander.
As soon as the eggplants are cool, squeeze them with the skimmer or with your hands to remove excess water, pat dry using a rag or paper towels and place in a large bowl.
Dress eggplants with canola or corn oil and season with oregano, pepper, the mint and 3 bay leaves.
Place in a glass jar, and press down lightly, if necessary add more oil so that eggplants are completely covered.
Close tight and store in a cool place, preferably refrigerated.
You can preserve eggplants for about 45 days.
Serve at room temperature garnished with olive oil and sliced garlic.
Category:Sicilian Recipes
Category:Sicilian Salads
Category:Italian Recipes
Category:Eggplant Recipes