Pickled Aubergine in the Mediterranean Style

1. 1

   Wash, sterilise and dry your preserving jars.

2. 2

   Put the aubergines in a colander; salt, toss and set aside, over a bowl or in the sink, to drain for 30 minutes.

3. 3

   In a large saucepan; bring the vinegar and sugar to a boil.

4. 4

   Add the aubergines and boil for 5 minutes.

5. 5

   Do not overcook.

6. 6

   Drain, reserving the cooking liquid.

7. 7

   Add the oil, chili pepper, chives and oregano to the aubergines, and toss well.

8. 8

   Fill the jars, leaving 1 cm.

9. 9

   of space at the top.

10. 10

    Press the aubergine mixture to the bottom of the jar to release its juice.

11. 11

    If more juice is needed to cover the aubergines, add 1 or 2 tablespoons of the reserved cooking liquid.

12. 12

    Distribute the garlic pieces amongst the jars and seal tightly.

13. 13

    The jars should be stored in a cool, dark place for four weeks before use.

* Per serving · 4 servings · Values may vary.

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