zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergines in Olive Oil

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Aubergines in Olive Oil

    • Vegetarian
    • Preparation time: 30 minutes, plus two hours salting and one month maturing in a jar
    • Total time: 30 minutes, plus two hours salting and one month maturing in a jar

    Makes: 2 x 750ml jars

    Ingredients

    • 4 large aubergines
    • Salt
    • 60ml red wine vinegar
    • 1 fresh red chilli, chopped (optional)
    • 4 cloves garlic, chopped (optional)
    • 2 sprigs fresh oregano, chopped (optional)
    • 500-600ml olive oil

    Method

    1. Peel the aubergines and cut them into slices about 5mm thick. Lay them on a large plate or board and sprinkle liberally with salt. Leave for several hours in a cool place. Rinse each slice thoroughly and squeeze out as much moisture as you can.
    2. Arrange the slices in sterilised jars, sprinkling each layer with a little red wine vinegar and, if you like, chopped chilli, garlic and/or oregano (or any other flavourings that you fancy) as you go along. Press each layer down when you have finished to get rid of any air. Cover with olive oil, making sure that the top layer is well submerged. Seal and eat after about 1 month. Serve as antipasti with, perhaps, ricotta cheese and a few slices of spicy salami.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars