Preserved Eggplant Slices
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Preparation steps
1.
Put the aubergines in a colander and sprinkle with the salt. Place over a bowl or in the sink, to drain for 30 minutes.
2.
Heat the vinegar and sugar in a pan over a low heat until the sugar has dissolved.
3.
Bring to a boil and add the aubergines and boil for 5 minutes. Do not overcook. Drain well, reserving the cooking liquid.
4.
Add the oil and thyme to the aubergines and toss well. Pack into warm sterilised jars, pressing the aubergine mixture to the bottom of the jars to release their juice. Pour over the reserved cooking liquid.
5.
Add the thyme sprigs and seal tightly. Store in a cool, dark place for 4 weeks before use.
