Melenzana Ali Olio

The Evening Before: Prepare the Eggplant (Prep time: 20 minutes). Trim and peel the eggplants, then cut them into long, slender strips resembling shoestring fries. In a large bowl, toss the eggplant strips with the coarse salt.

Pressing the Eggplant (Pressing time: Overnight). In a clean sink, invert a sturdy dinner plate, ensuring the drain is clear. Layer a generous handful of eggplant strips onto the center of the plate, then cover with another inverted plate, creating an 'eggplant sandwich'. Repeat this layering process until all eggplant is used, capping with a final plate. Weigh down the stack with a heavy stock pot filled with water – enough to apply pressure, but not enough to risk breaking the dishes. Let this press overnight.

Rinsing and Refreshing (Prep time: 30 minutes). The next day, prepare a large bowl of ice water. Disassemble the eggplant stack one layer at a time. Briefly swish each handful of eggplant in the ice water, then squeeze dry and transfer to a clean bowl. After rinsing and squeezing all the eggplant, add the white vinegar and let rest for 15 minutes.

Infusing the Oil (Cook time: 5 minutes). Heat a splash of the olive oil in a skillet over medium heat. Add the chopped garlic, red pepper flakes, oregano, and sea salt. Cook and stir until fragrant, being careful not to brown the garlic. Remove from heat and set aside to cool.

The Final Squeeze (Prep time: 5 minutes). Give the rested eggplant a final, thorough squeeze to remove any remaining moisture. This is crucial to prevent a pickled flavor.

Marinating and Preserving (Prep time: 15 minutes). Place the squeezed eggplant in a large bowl, then add the cooled garlic-herb mixture and the remaining olive oil. Stir until well combined. Transfer the mixture to sterilized 1-pint or 1/2-pint jars, filling them to the very top and topping off with any remaining olive oil from the bowl. Wipe the rims of the jars with a clean, dry cloth and seal tightly with new lids. Refrigerate for at least one month before opening.