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Milinciani sutt’ Oghiu

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Egglants preserved in oil.

Olives, cheeses, giardiniera, salted anchovies or sardine are a must in a Sicilian pantry and preserved eggplants, garnished with fresh extra virgin olive oil and peperoncino (hot pepper) will compliment and enhance greatly a lunch or the assortment of appetizers for your formal dinner.

Enjoy the eggplants in oil, as a garnish or stuff it in your cold cut sandwiches, and you will discover new dimensions in the taste and aroma of a simple panino imbottito.



  1. Remove stalks, peel and slice eggplants horizontally ½ inch thick.
  2. Cut each slice long-ways into strips about ½ inch wide and about 2½ inches long.
  3. In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves and the vinegar.
  4. A few at a time place the sliced eggplants into the boiling water.
  5. After 2 to 3 minutes, using a skimmer lift and place in a colander.
  6. 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.
  7. Dress eggplants with canola or corn oil and season with oregano, pepper, the mint and 3 bay leaves.
  8. Place in a glass jar, and press down lightly, if necessary add more oil so that eggplants are completely covered.
  9. Close tight and store in a cool place, preferably refrigerated.
  10. You can preserve eggplants for about 45 days.
  11. Serve at room temperature garnished with olive oil and sliced garlic.

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