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Preserved Eggplant Slices

Name: Preserved Eggplant Slices
Total time: 50 min
Yield: 2
Ingredients: 71 ozs large Eggplant (sliced); 1.2 liters white wine vinegar; 2 Tbsps sugar; 4 Tbsps salt; 0.5 cup olive oil; 2 Tbsps thyme; thyme

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Difficulty:

easy

Preparation:

20 min.

Preparation

ready in 50 mins

Ingredients

for

kg pickled aubergines

Ingredients: 71 ozs large Eggplant (sliced); 1 ⅕ liters white wine vinegar; 2 Tbsps sugar; 4 Tbsps salt; ½ cup olive oil; 2 Tbsps thyme; thyme

How healthy are the main ingredients?

Eggplant olive oil sugar thyme salt thyme

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Preparation steps

Put the aubergines in a colander and sprinkle with the salt. Place over a bowl or in the sink, to drain for 30 minutes.

Heat the vinegar and sugar in a pan over a low heat until the sugar has dissolved.

Bring to a boil and add the aubergines and boil for 5 minutes. Do not overcook. Drain well, reserving the cooking liquid.

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.

Add the thyme sprigs and seal tightly. Store in a cool, dark place for 4 weeks before use.

Preserved Eggplant Slices

Ingredients

Preparation steps

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