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Home :: Marinated eggplant

Marinated eggplant

Preparation time : 15 minutes (plus standing and marinating time).

Cooking time : 10 minutes.

makes 40 pieces

Ingredients

• 10 baby eggplants (600g) coarse cooking salt
• 1 litre (4 cups) white vinegar
• 2 cups (500ml) water
• 1 tablespoon coarsely chopped fresh mint
• 1 teaspoon dried thyme
• 1 clove garlic, sliced thinly
• 1 fresh red thai chilli, seeded, chopped finely
• 1/2 teaspoon ground black pepper
• 1 -1/2 cups (375ml) hot olive oil

Preparation

1. Quarter eggplants lengthways; place in colander. Sprinkle with salt; stand1 hour. Rinse eggplant under cold running water; drain on absorbent paper.
2. Heat vinegar, the water and 2 teaspoons of the salt in large saucepan until hot; do not boil.
3. Add eggplant; simmer, uncovered, 5 minutes. Drain; discard vinegar mixture.
4. Combine herbs, garlic, chilli, pepper and oil in large heatproof bowl.
5. Place eggplant upright in hot sterilised i-litre (4 cup) jar. Carefully top with enough oil mixture to cover eggplant, leaving icm space between eggplant and top of jar; seal while hot.

Per serving - 2.8g fat; 128kJ

Store - Recipe best made 3 days ahead; can be refrigerated for up to 3 months.