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Marinated Aubergines

Whats.Cooking's picture
Ingredients
  Aubergines 2 Pound (1 Kilogram)
  Salt To Taste
  White wine vinegar 1⁄2 Pint (300 Milliliter)
  Garlic 6 Clove (30 gm), crushed
  Dried oregano 1 Tablespoon
  Olive oil/Other oil 1 Tablespoon (To Cover)
Directions

Peel and slice the aubergines and arrange in a colander, sprinkling each layer with salt.
Set aside for 2-3 hours so that the bitter juices drain away.
Place the aubergines in a pan and add the vinegar to cover the slices; poach for 5 minutes, then drain well.
Arrange the slices in a large glass jar, sprinkling the crushed garlic and oregano between the layers.
Fill the jar with oil and covet securely with a lid.
The pickle can be eaten after a week, but it keeps indefinitely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Side Dish
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Everyday, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes
Servings: 
2

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