Pickled Eggplant

Photo: flickr user m.gifford

Ingredients

1 4/5 kg eggplant

4 tablespoons salt

2 tablespoons sugar (caster)

3 tablespoons chives, chopped

2 tablespoons oregano

Peel and cut eggplant into julienne.

Place eggplants in a colander. Sprinkle with salt. Shake colander. Let drain for 30 minutes.

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.

Mix hot eggplants, olive oil, fresh herbs and pack into hot jars. Ladle hot liquid over eggplants to cover.

Let mature for 1 month before using.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

2.0 servings

Friday, December 10, 2010 - 1:02am