Name: Marinated eggplant
Cook time: 20 min
Total time: 20 min
Ingredients: 10 (600g) baby eggplant; coarse cooking salt; 4 cup (1l) white vinegar; 2 cup (500ml) water; 1 tablespoon coarsely chopped fresh mint; 1 teaspoon dried thyme; 1 clove garlic, thinly sliced; 1 fresh red thai chilli, seeded, finely chopped; 1/2 teaspoon ground black pepper; 1 1/2 cup (375ml) hot olive oil

Ingredients

10 (600g) baby eggplant

coarse cooking salt

4 cup (1l) white vinegar

2 cup (500ml) water

1 tablespoon coarsely chopped fresh mint

1 teaspoon dried thyme

1 clove garlic, thinly sliced

1 fresh red thai chilli, seeded, finely chopped

1/2 teaspoon ground black pepper

1 1/2 cup (375ml) hot olive oil

Method

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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Ingredients

Method

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