4 medium eggplants (or 8 smaller ones)
⅓ cup coarse sea salt
750ml white wine vinegar
olive oil for covering
4 cloves garlic, very thinly sliced
chilli flakes
1 cup parsley leaves, finely chopped


1.Peel the eggplant if desired, then cut into 6mm-thick rounds
2.Put in a colander, layering with the salt and weigh down with a plate and heavy weights. Leave to drain for 4 hours.
3.Put the vinegar in a large pot with 1 litre of water and bring to the boil.
4.Add the eggplant in batches and cook until tender, approx 6-8 minutes.
5.Drain and weigh down again for an hour.
6.Put onto clean tea towels in a single layer, cover with another tea towel then leave overnight.
7.Sterilise the jars and lids. Put a little olive oil in the bottom of each jar, add a little of the garlic, chilli flakes and parsley leaves.
8.Add the eggplant and repeat each layer, pushing down on the eggplant so it is tightly packed.
9.Top with olive oil, ensuring there are no air pockets (I find a chopstick good for this).
10.Leave for an hour and then top up with more oil if required.
11.Screw on the lid and keep refrigerated for a couple of weeks before using.

Recipes & food styling Ginny Grant Photography & styling Greta van der Star

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