Pickled Eggplant (Aubergine) - Jamie Oliver

“From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.”
READY IN:
23mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water, vinegar and salt in a pot. Bring to a boil.
  2. Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
  3. Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
  4. Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: