Pickled Eggplant
9 ingredients
4 steps
Ingredients
- 4 pounds eggplant
- 4 tablespoons salt
- 1 vinegar white wine
- 2 tablespoons sugar caster
- 1/2 cup olive oil
- 3 tablespoons chives chopped
- 2 tablespoons oregano
- 2 chillies
- 8 garlic cloves
Directions
-
1Peel and cut eggplant into julienne.
-
2Place eggplants in a colander. Sprinkle with salt. Shake colander. Let drain for 30 minutes.
-
3In a large saucepan bring vinegar and sugar to boil. Add eggplants, garlic and chilli, reduce heat and simmer 5 minutes. Drain and reserve liquid.
-
4Mix hot eggplants, olive oil, fresh herbs and pack into hot jars. Ladle hot liquid over eggplants to cover.
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