- Prep the Eggplant: Peel the eggplants and cut them into thin strips (matchsticks).
- The Salt & Vinegar Cure: Place the strips in a glass bowl or a colander. Layer them with coarse salt and pour the vinegar over them.
- The Press: Place a plate over the eggplant with a weight on top (like a pot of water). Let them sit for 12 to 24 hours. This removes the bitter water and “cooks” the eggplant with acidity.
- The Squeeze: After resting, rinse the eggplant slightly if too salty, then squeeze them very tightly—using a potato ricer or a clean cloth—to remove all liquid. They must be as dry as possible.
- Seasoning: In a bowl, toss the dry eggplant with sliced garlic, chili, and mint or oregano.
- Jarring: Pack the mixture into sterilized glass jars. Press down firmly to remove air bubbles.
- The Oil Bath: Cover completely with Extra Virgin Olive Oil. Leave the lid resting on top (not tightened) for a few hours to let air bubbles escape, then top off with more oil if needed and seal tightly.
Create Cure Longevity Tip (Optional Overlay)
Since this recipe uses raw eggplant and fermentation-style acidity, it preserves more of the antioxidant polyphenols found in the skin and the heart-healthy fats of the olive oil. Serve it as a side dish with whole-grain bread for a perfect longevity snack!
This is a traditional Calabrese Recipes, same Italian region where Molocchio, mentioned in prof. Longo’s book is located
