Pickled Eggplant


Photo: flickr user m.gifford

Tags:

pickled
canning
vegetable

Yield:

2.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

1 4/5 kg eggplant
4 tablespoons salt
1 lt vinegar, white wine
2 tablespoons sugar (caster)
125 ml olive oil
3 tablespoons chives, chopped
2 tablespoons oregano
2 chillies, red
8 garlic cloves

Preparation

1
Peel and cut eggplant into julienne.
2
Place eggplants in a colander. Sprinkle with salt. Shake colander. Let drain for 30 minutes.
3
In a large saucepan bring vinegar and sugar to boil. Add eggplants, garlic and chilli, reduce heat and simmer 5 minutes. Drain and reserve liquid.
4
Mix hot eggplants, olive oil, fresh herbs and pack into hot jars. Ladle hot liquid over eggplants to cover.
5
Let mature for 1 month before using.
6
Keeps for 3-4 months.
7
Ensure storage jars are well sterilised.

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