Ingredients

• 4 medium eggplants
• 0.5 cups coarse salt
• 2 tablespoons white vinegar
• 2 cups extra-virgin olive oil , divided
• 1 bulb garlic cloves , peeled and chopped
• 2 tablespoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 0.5 teaspoons sea salt

Instructions

1. 1 On the evening before you intend to make the dish, prepare eggplant: Cut the ends off eggplants and peel. Cut peeled eggplant into long strips about as big around as shoestring French fries. Place strips into a large bowl and stir in 1/2 cup coarse salt until evenly coated.
2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure that the drain is not blocked. Place a generous handful of eggplant strips onto the center of the plate, then cover with another upside-down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant strips are sandwiched. Cap it off with an additional plate; press down firmly. Set a sturdy stockpot on top and fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Let this pressing process stand for 8 hours to overnight.
3. 3 The next day: Fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish eggplant around in ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed, squeezed, and in the bowl, mix in vinegar. Let rest for about 15 minutes.
4. 4 Heat a splash of olive oil in a small skillet over medium heat. Cook and stir garlic, oregano, red pepper flakes, and 1/2 teaspoon sea salt in hot oil just until fragrant; do not cook garlic. Set aside to cool.
5. 5 Your eggplants should be well rested now. Give them one last squeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
6. 6 Place squeezed eggplants into a large bowl; stir in garlic mixture and remaining olive oil until well blended. Transfer to sterile 1-pint or 1/2-pint jars; fill the jars to the top and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean, dry cloth, and seal tightly with new lids.
7. 7 Refrigerate for at least a month before opening.

Nutrition per serving