Pickled Eggplant
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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.