Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (7)
Melanzane Sott'olio (Italian pickled eggplant)
NUTRITION · PER SERVING10120M COOK
CAL 8%·PRO 9%
CARBS 28G70% OF CAL
12G FIBER17G SUGAR0G OTHER
FAT 3G17% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian preserve of eggplant pickled in olive oil with garlic, oregano, and hot peppers. Eaten as an appetizer, atop pizza, or mixed into pasta and salads.
condimentitaliandairy freegluten freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 ½ lb eggplant (about 3-4 large pieces, read notes)
- extra-virgin olive oil (as needed)
- 6 cups water
- 3 cups white wine vinegar (or apple cider vinegar)
- 3-4 large garlic cloves (peeled and sliced)
- 3 fresh peperoncino peppers (chopped)
- peppercorns (as needed)
- dried oregano (as needed)
- 3 Tablespoons coarse salt
At a glance
PER SERVING · TIME 10120M
CAL 8%·PRO 9%
CARBS 28G70% OF CAL
12G FIBER17G SUGAR0G OTHER
FAT 3G17% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 3552mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1101mg
- Calcium
- 64mg
- Iron
- 0.08mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.