If you like eggplants and are tired of the usual grilled side dish, you must try Eggplants in Carpione, the tasty and simple Piedmontese recipe. Do you know where the name carpione comes from? It’s an ancient term derived from carp fish, and this preparation was used to preserve it before the first refrigerators existed.
A marinade that is now widely used to flavor not only fish but also vegetables. The most well-known recipe is zucchini in carpione, but I find that eggplants turn out much better than zucchini when marinated this way.
You just have to try them!! Below I leave you other eggplant sides, and then, as always, right after the photo, we discover how to prepare Eggplants in Carpione Piedmontese Style!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Eggplants in Carpione
- 4 eggplants (large)
- 2 cloves garlic
- 1 white onion
- 1 cup white wine vinegar
- 1 cup white wine (or water)
- to taste extra virgin olive oil
- 2 pinches salt
- 2 pinches pepper
- 1 sprig mint (fresh)
- to taste chili pepper (optional)
- 1 tsp dried oregano
Tools
- 1 Cutting Board
- 1 Pan
- Jars
- 1 Strainer
Preparation of Eggplants in Carpione Piedmontese Style
To prepare Eggplants in Carpione Piedmontese Style, first wash and trim the eggplants.
If you prefer, you can peel them; otherwise, they are fine with the peel. Then, slice them not too thin, sprinkle with coarse salt.
Let them drain for at least 30 minutes in a strainer.
Meanwhile, prepare the marinade by peeling the garlic cloves, leaving them whole, and peeling and slicing the onion not too thin.
In a high-sided pan, sauté the garlic cloves for a few minutes with a little extra virgin olive oil, then add the sliced onion.
Then, let the onion wilt for 5 minutes, incorporate the white wine and vinegar, and let it simmer for another 5 minutes.
Once the eggplants have lost their bitterness, squeeze them and fry them in plenty of frying oil (alternatively, you can grill or pan-cook them for a lighter result).
Drain on kitchen paper as you fry them to remove excess oil.
Now everything is ready, so place a layer of eggplants in a baking dish or glass jars, sprinkle with part of the prepared marinade, more eggplants, and more marinade.
Add small whole mint leaves or coarsely chopped mint and, if you like, fresh chopped chili pepper and plenty of dried oregano to each layer.
Now, simply cover the baking dish with plastic wrap or seal the jars and store the Eggplants in Carpione Piedmontese Style in the refrigerator for at least 1 day before enjoying them.
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How to Store Eggplants in Carpione
You can store them in the fridge for up to 5 days.
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