in Olive Oil
Vegetarian Vegetable Cold Accompaniment
Preserves Preserving Gluten Wheat free Eggless
4 Large Aubergines (Eggplant)
60ml/2 fl.oz. Red Wine Vinegar
1 Fresh Red Chilli, chopped (optional)
4 Garlic Cloves, chopped
2 Sprigs Fresh Oregano, chopped
600ml/20fl.oz. olive oil (approx)
1. Peel the aubergines and cut them width ways into slices about 5mm/ ¼ inch
thick. Place them on a large plate in a single layer and sprinkle liberally with
salt. Leave for several hours in a cool place.
Prepare the jars (see notes below).
Rinse each slice thoroughly and dry thoroughly on kitchen paper removing as much
moisture as you can.
4. Arrange the aubergine slices in the warm jars (see notes below) sprinkling
each layer with a little red wine vinegar, chopped chili , garlic and oregano.
Press each layer down when you have finished to get rid of any air.
Cover with olive oil, seal and label (see notes below).
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
liquid to within 1cm/ ½ inch of the top, making sure the vegetables are
completely covered with the liquid. Immediately over with a waxed disc (wax side
down) with a cellophane disc over the top then cover with a screw top lid.
in a cool dark place for 1 month before consuming.