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Marinated Aubergines

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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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4.21875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 243 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 216.3 mg9%

Total Carbohydrates 36 g12.1%

Dietary Fiber 18.9 g75.8%

Sugars 11.1 g

Protein 6 g12.8%

Vitamin A 12.8% Vitamin C 31.7%

Calcium 19.4% Iron 29%

*Based on a 2000 Calorie diet

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Marinated Aubergines Recipe