Insalata di melanzane is very popular in my town of Verbicaro during the summer months when eggplants are at their peak.
This dish is traditionally made with small Italian eggplants, but if you are unable to find them, you may substitute small globe or
Japanese-style eggplants. This dish is best made at least two days in advance.
3 pounds small Italian eggplants
3 tablespoons kosher salt + salt as needed
1/3 cup extra virgin olive oil
2/3 cup red wine vinegar
4 garlic cloves, peeled and sliced
3 fresh red chilli peppers, sliced, or to taste
1/4 cup chopped fresh mint leaves
Start this dish at least two days in advance. The longer the eggplant has to absorb the marinade, the better.
Without removing the stem end, slice each eggplant lengthwise into 4 to 6 wedges, depending on the size. The stem end will
hold the sliced eggplant together.
Place eggplants in a large pot and add water to cover. Add the 3 tablespoons salt and bring to a boil. Simmer until the
eggplants are soft but not mushy, 3 to 4 minutes, pushing them down into the water as needed to keep them submerged; they
will want to float. Transfer to a colander and let drain for 1 hour.
Transfer the eggplants to a large bowl. Add the oil, vinegar, garlic, chilli peppers and mint. Toss gently to avoid breaking them
up. Season to taste with salt.
Let marinate at room temperature for 2 days before serving, or refrigerate for up to 2 weeks. Bring to room temperature before
serving.
Serves 6 to 8
Copyright 2004, Rosetta Costantino. All rights reserved.
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