I apologise to those of you waiting for regular recipes to return here. They will do so soon. Our vegetable garden is producing such a lot of produce at the moment that I am working to utilise and process it all so that we can continue to enjoy it in the coming months as the garden production slows and the cooler weather creeps in.
This year in our garden I most definitely over-planted eggplants (Aubergines). Way too many plants for us! I planted 8 this year. In previous years the crops have been small and this year I wanted to get some to cook with so….I most certainly did get that and more. This morning we have dropped 4 off at school and I have 4 more in the fruit bowl.
I have been researching recipes to make a marinated eggplant that can be used on a platter, to add to cooking and things like pizza topping. This is a variation of a recipe I found in a beautiful book I have called A Year in the Village of Eternity by Tracey Lawson. As I was using my own home grown eggplants they are not bitter. I do not salt them prior to using. You may do so if you wish, or if you are using store purchased produce.
As this recipe uses a vinegar solution it does give the eggplant a bit of tang. It will mellow if you allow them to sit for 3-4 weeks prior to opening. I couldn’t wait quick that long…
- 200 ml water
- 200 ml white wine vinegar
- 800 grams eggplant - cut into strips
- 3 stalks of fresh basil
- 4 cloves of garlic finely chopped
- ½ tablespoon dried oregano
- 1 teaspoon sumac
- pinch of dried chilli flakes
- approximately 350 ml good quality extra virgin olive oil
- To a wide based pan add the water, vinegar, eggplant and basil and bring to the boil.
- Boil for 5 minutes until the eggplant softens and turns translucent. You will need to use a wooden spoon or similar to push the eggplant into the liquid as it softens so that it all becomes covered and cooked by it
- Remove the eggplant from the solution and allow it to drain in a colander
- Add the eggplant to steralised (still hot) jars, pushing it down as you fill
- To the oil add the garlic, oregano, sumac and chilli flakes
- Pour the oil into the jar/s on top of the eggplant. Jiggle the jar to ensure that there are no air bubbles and it is completely covered.
- Seal the lids and allow to cool completely then store in a cool location.
- Once opened store in the fridge and eat within a week
if you do not need to use all of the oil to cover the eggplants in the jar use it for cooking instead. It will add a herbaceous flavor to what ever you are cooking.
Unopened jars should be used within a few months
If you are in the Northern Hemisphere and coming into Spring you may like to take a look at my notes on growing eggplants so you can give this recipe a try later on in the year.
How are you eggplants coming along this year? Do you also have an abundance? I would love to hear what you are making with yours if you do.
Have a great weekend.
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