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Foodgeek: |
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Servings: |
1 recipe |
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Ingredients: |
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4-1/2 lb. aubergines, peeled and cut into julienne strips
4 tbsp. salt
1 qt. white vinegar*
2 tbsp. sugar
1/2 cup olive oil
2 chili peppers, seeded and finely chopped
2 oz. chives, finely cut
2 tbsp. oregano
4 cloves garlic, halved
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Directions:
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Wash, sterilise and dry your preserving jars. Put the aubergines in a colander; salt, toss and set aside, over a bowl or in the sink, to drain for 30 minutes.
In a large saucepan; bring the vinegar and sugar to a boil. Add the aubergines and boil for 5 minutes. Do not overcook. Drain, reserving the cooking liquid. Add the oil, chili pepper, chives and oregano to the aubergines, and toss well. Fill the jars, leaving 1 cm. of space at the top. Press the aubergine mixture to the bottom of the jar to release its juice. If more juice is needed to cover the aubergines, add 1 or 2 tablespoons of the reserved cooking liquid.
Distribute the garlic pieces amongst the jars and seal tightly. The jars should be stored in a cool, dark place for four weeks before use.
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*I used beetroot and red cabbage vinegars.
This can be served as a first course, with or without lettuce. It's great in combination with hot or cold slices of beef, poultry, pork, veal or lamb. Add it to chef's salads; place it next to grilled burgers; include a large plateful at your next buffet.
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