Quick & Easy

Marinated eggplant

marinated eggplant
40 Piece



1.Quarter eggplants lengthways; place in colander. Sprinkle with salt; stand 1 hour. Rinse eggplant under cold running water; drain on absorbent paper.
2.Heat vinegar, the water and 2 tsp 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 1-litre jar. Carefully top with enough oil mixture to cover eggplant, leaving 1cm space between eggplant and top of jar; seal while hot.

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