|Aubergines||2 Pound (1 Kilogram)|
|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)|
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.
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