Milinciani sutt’ Oghiu

Milinciani sutt’ Oghiu Recipe - Traditional Italian Eggplant Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Milinciani sutt’ Oghiu, also known as Eggplant in Oil, is a traditional Sicilian dish that is perfect for preserving the flavors of summer eggplants. This recipe involves marinating eggplant slices in a mixture of vinegar, oil, and herbs, resulting in a delicious and versatile dish that can be enjoyed as an antipasto or a side dish.

History

Milinciani sutt’ Oghiu has been a staple in Sicilian cuisine for generations. This preservation method was developed as a way to enjoy eggplants year-round, even when they are not in season. The combination of vinegar, oil, and herbs not only enhances the flavor of the eggplants but also helps to extend their shelf life.

Ingredients

4 small Italian eggplants (1.5 lb (680 g))
1 cup of canola or corn oil
4 cups of water
2 cups of distilled white vinegar
pinch of oregano
bunch of mint leaves
6 bay leaves
2 tsp of salt
salt and pepper
garlic and olive oil for garnish

How to prepare

Remove the stalks, peel, and slice the eggplants horizontally into 0.5-inch thick slices.
Cut each slice lengthwise into strips about 0.5 inches wide and approximately 2.5 inches long.
In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves, and vinegar.
Add the sliced eggplants to the boiling water a few at a time.
After 2 to 3 minutes, use a skimmer to lift the eggplants and place them in a colander.
Once the eggplants have cooled, squeeze them with the skimmer or your hands to remove excess water. Pat them dry using a rag or paper towels and transfer them to a large bowl.
Dress the eggplants with canola or corn oil and season them with oregano, pepper, mint, and 3 bay leaves.
Place the dressed eggplants in a glass jar and press them down lightly. If needed, add more oil to ensure the eggplants are completely covered.
Close the jar tightly and store it in a cool place, preferably in the refrigerator.
The preserved eggplants can be stored for approximately 45 days.
Serve the eggplants at room temperature, garnished with olive oil and sliced garlic.

Variations

Add red pepper flakes for a spicy kick.
Mix in sun-dried tomatoes for added flavor.
Substitute balsamic vinegar for a different taste profile.

Cooking Tips & Tricks

Be sure to slice the eggplants evenly to ensure they cook at the same rate.

- Use a stainless steel pot when boiling the eggplants to prevent discoloration.

- Make sure to pat the eggplants dry after boiling to remove excess water and prevent sogginess.

- Store the preserved eggplants in a cool place, such as the refrigerator, to maintain their freshness.

Serving Suggestions

Milinciani sutt’ Oghiu can be served as an antipasto, side dish, or even as a topping for bruschetta or crostini.

Cooking Techniques

Boiling the eggplants helps to soften them and remove any bitterness.

- Marinating the eggplants in oil and vinegar helps to preserve them and infuse them with flavor.

Ingredient Substitutions

Canola or corn oil can be substituted with olive oil.

- Distilled white vinegar can be substituted with apple cider vinegar.

Make Ahead Tips

Milinciani sutt’ Oghiu can be made ahead of time and stored in the refrigerator for up to 45 days.

Presentation Ideas

Serve Milinciani sutt’ Oghiu in a glass jar or on a platter garnished with fresh herbs and a drizzle of olive oil.

Pairing Recommendations

Milinciani sutt’ Oghiu pairs well with crusty bread, cheese, olives, and cured meats.

Storage and Reheating Instructions

Store the preserved eggplants in a cool place, such as the refrigerator, and serve them at room temperature. They do not need to be reheated.

Nutrition Information

Calories per serving

Each serving of Milinciani sutt’ Oghiu contains approximately 180 calories.

Carbohydrates

Each serving of Milinciani sutt’ Oghiu contains approximately 10 grams of carbohydrates.

Fats

Each serving of Milinciani sutt’ Oghiu contains approximately 15 grams of fats.

Proteins

Each serving of Milinciani sutt’ Oghiu contains approximately 2 grams of proteins.

Vitamins and minerals

Eggplants are a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains eggplants and may not be suitable for individuals with allergies to nightshade vegetables.

Summary

Milinciani sutt’ Oghiu is a flavorful dish that is relatively low in carbohydrates and proteins but higher in fats. It is a good source of vitamins and minerals, making it a nutritious addition to your diet.

Summary

Milinciani sutt’ Oghiu is a delicious and versatile dish that showcases the flavors of eggplants in a unique and flavorful way. Whether enjoyed as an antipasto, side dish, or topping, this traditional Sicilian recipe is sure to impress.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Milinciani sutt’ Oghiu. It was many years ago, when I was just a young girl living in a small village in Sicily. My grandmother, Nonna Maria, was a master in the kitchen and always had the most delicious dishes simmering on the stove.

One day, as I watched her prepare a feast for the family, she pulled out a handwritten recipe from an old, weathered notebook. It was for Milinciani sutt’ Oghiu, a traditional Sicilian dish made with eggplant, tomatoes, and plenty of olive oil. I was intrigued by the simple yet flavorful ingredients, and I begged my grandmother to teach me how to make it.

Nonna Maria smiled and nodded, her eyes sparkling with pride. She handed me the recipe and told me that this dish had been passed down through generations of our family. It was a dish that brought people together, she said, and I was honored to be the one she chose to carry on the tradition.

We spent the afternoon in the kitchen, with Nonna Maria guiding me through each step of the recipe. We started by slicing the eggplants into thick rounds and frying them until they were golden brown and tender. Then, we sautéed onions and garlic in a generous amount of olive oil until they were soft and fragrant.

Next, we added fresh tomatoes, crushed red pepper flakes, and a pinch of sugar to balance out the acidity. We let the mixture simmer on the stove, filling the kitchen with the rich aroma of tomatoes and garlic. Finally, we layered the fried eggplant slices in a casserole dish, spooned the tomato sauce over the top, and baked it in the oven until the flavors melded together into a harmonious symphony of taste.

As we sat down to eat, the whole family gathered around the table, eager to try the Milinciani sutt’ Oghiu. The dish was a hit, with everyone clamoring for seconds and praising my skills in the kitchen. Nonna Maria beamed with pride, knowing that her legacy would live on through me and my cooking.

Over the years, I have made Milinciani sutt’ Oghiu countless times, each time tweaking the recipe to suit my own tastes and preferences. Sometimes I add capers and olives for a briny kick, or fresh basil and oregano for a burst of herbal freshness. No matter how I choose to make it, the dish always reminds me of my grandmother and the love and care she put into passing down her recipes to me.

I have shared the recipe with friends and family, and it has become a staple at gatherings and celebrations. It is a dish that brings people together, just as Nonna Maria said, and I am grateful for the opportunity to carry on the tradition of making Milinciani sutt’ Oghiu.

As I sit here now, in my own kitchen, preparing this beloved dish once again, I can't help but think of Nonna Maria and the memories we shared in the kitchen. Her spirit lives on in every bite of Milinciani sutt’ Oghiu, and for that, I am forever grateful. Cooking this dish is not just about food, but about preserving a piece of my family's history and honoring the traditions that have been passed down through generations. Nonna Maria's recipe for Milinciani sutt’ Oghiu will always hold a special place in my heart, connecting me to my past and guiding me into the future.