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Using ingredient coarse sea salt to a

Melanzane Sott'olio

Melanzane Sott'olio
  • 30 mint leaves (fresh)
  • 1,900 ml wine vinegar (red)
  • 1,400 ml water
  • 900 gr japanese eggplant
  • 475 ml olive oil
  • 240 ml more of both water
  • 8 gr coarse salt
  • 8 gr coarse sea salt to a (boil)
  • 1 gr pepper flakes (red)
  • 5 slices garlic (cloves)
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