Marinated Egg plant

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Earlier this week I made mousaka, (will post shortly) and I had an eggplant left over. As they are not cheap and I didn't want to waste it. I thought I would find another use for it. I found this recipe online and I love eggplant in my pasta sauce so I thought I would give it a go.

Firstly in a large saucepan bring the white wine vinegar and water to a boil. While that heats up slice your eggplant into 5 mm thick slices.

Place the slided eggplant into the boiling vinegar mixture in batches. Allowing for the pieces to be fully submerged. Cook for 2 minutes and remove to drain on a tray with paper towel to absorb the excess vinegar. Repeat until all the eggplant is cooked. It took me 4 batches.

Heat a grill pan over medium heat. Brush the surface of the eggplant with the olive oil for the pan. Cook the eggplant in batches. Allow the pan to create grill lines before turning them over and cooking the other side. Once grilled place on a plate whilst you cook the rest.

Combine the herbs, chili and pepper into a small bowl.

Now to put into the jar. Lay 3-4 pieces of eggplant into the bottom of the jar. Sprinkle a little of the dried herb mix on the top and continue to repeat until all the eggplant is all used. Do not put herbs on the final layer.

Finally to prepare the oil. In a small saucepan heat the oil slightly for about 4 minutes over a medium to high heat. Pour the heated oil into the jar and put the lid on.

Store in the fridge for 2 days to marinate.

There is no end of ways that you can use you eggplants. As I said earlier I like to use it in pasta sauce. It would also be great on some fresh toasted sour dough or crackers.

Until next time, happy cooking, Kate.

***Ingredients
  • 500ml white wine vinegar
  • 125ml water
  • 880 grams eggplant 
  • 2 tablespoons olive oil (for pan)
  • 1 tablespoon dried oregano 
  • 2 teaspoons dried thyme 
  • 1/2 teaspoon dried chilli flakes
  • Fresh cracked black pepper
  • 250 ml canola oil
  • 80 ml extra virgin olive oil

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