Serve preserved aubergine (eggplant) as part of an antipasto selection, or as a vegetable accompaniment to cooked meats.
Ingredients: 1kg/2lb baby aubergines cut lengthwise into thin strips
3 tb.sp. salt
2 tb.sp. finely chopped fresh mint
3 cloves garlic, crushed
1 tea sp. finely chopped fresh oregano
2 tbsp. red wine vinegar
3 small fresh red chillies, seeded and diced
410mL/13fl oz extra virgin olive oil
Directions: Sprinkle aubergine slices with salt and set aside to stand for 2 hours. Rinse and pat dry.
Combine aubergines, mint, oregano and 1 tablespoon vinegar. Layer aubergines and chillies in a warm sterilised jar. press down firmly and add the remaining vinegar and enough oil to cover. Seal and refrigerate until required.