Pickled Eggplant (Aubergine) - Jamie Oliver

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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.

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