makes
1
prep
20 minutes
cook
5 minutes
difficulty
Easy
makes
1
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 5 kg fresh firm eggplant, peeled, sliced into discs ½ cm thick then into batons
- 50 g salt, plus more if needed
- 1.2 L white vinegar
- 1.2 L water
- 2-3 garlic cloves, finely sliced
- ½ tsp chilli flakes
- ½ tsp dried oregano, or more if you like it stronger
- Handful of parsley, finely chopped
- Vegetable oil
Standing time: 24 hours.
Instructions
- Place eggplant batons into a large bowl or flat tray. Add salt and mix well with your hands massaging the salt very thoroughly. Place a plate or weight on top of the eggplants to keep it all submerged in any resulting liquid and leave for 24 hours.
- Remove from the tray and squeeze all the water out using a tea towel. It’s important to remove all the moisture.
- Combine vinegar and water in a large pot and bring to a boil. Boil eggplant for 5 minutes, stirring continuously. Remove and drain then set aside.
- Once cool enough to handle, remove all the water completely using the same method with a kitchen towel.
- Place in sterilised jars and add garlic cloves, chilli flakes, oregano and parsley. Mix well in the jar and cover with oil. Place the lid on the jar and close tightly. Leave upside down in a cool part of the kitchen overnight. Best to place it into a tray in case the oil leaks.
- Next day check that the eggplants are covered in oil, if not top up. Refrigerate for up to two weeks.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
