Roasted Pickled Eggplant

sbs.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

From The Cornersmith

2 kg (4 lb 8 oz) medium-sized eggplants (aubergines)

60 ml (2 fl oz/¼ cup) extra virgin olive oil or vegetable oil

1 tbsp salt

750 ml (26 fl oz/3 cups) white wine vinegar

375 ml (13 fl oz/1½ cups) water

110 g (3¾ oz/½ cup) sugar

subheading: For each jar, you will need:

½ tsp black peppercorns

½ tsp chilli flakes, or 1 whole red chilli

2 oregano sprigs

2 garlic cloves, peeled

extra virgin olive oil or vegetable oil, for covering the eggplant

Directions at sbs.com.au

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