Ingredients
| 4 medium eggplants (or 8 smaller ones) | |
| â…“ cup coarse sea salt | |
| 750ml white wine vinegar | |
| olive oil for covering | |
| 4 cloves garlic, very thinly sliced | |
| chilli flakes | |
| 1 cup parsley leaves, finely chopped |
Instructions
| 1. | Peel the eggplant if desired, then cut into 6mm-thick rounds |
| 2. | Put in a colander, layering with the salt and weigh down with a plate and heavy weights. Leave to drain for 4 hours. |
| 3. | Put the vinegar in a large pot with 1 litre of water and bring to the boil. |
| 4. | Add the eggplant in batches and cook until tender, approx 6-8 minutes. |
| 5. | Drain and weigh down again for an hour. |
| 6. | Put onto clean tea towels in a single layer, cover with another tea towel then leave overnight. |
| 7. | Sterilise the jars and lids. Put a little olive oil in the bottom of each jar, add a little of the garlic, chilli flakes and parsley leaves. |
| 8. | Add the eggplant and repeat each layer, pushing down on the eggplant so it is tightly packed. |
| 9. | Top with olive oil, ensuring there are no air pockets (I find a chopstick good for this). |
| 10. | Leave for an hour and then top up with more oil if required. |
| 11. | Screw on the lid and keep refrigerated for a couple of weeks before using. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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