Pickled Eggplant (aubergine) - Jamie Oliver

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 12
• 4 1/4 cups water
• 4 1/4 cups wine vinegar
• 3 tablespoons kosher salt
• 2 1/4 lbs eggplants
• 1 -2 tablespoon dried oregano
• 1 -2 red chili pepper, sliced
• 4 garlic cloves, coarsely sliced
• 1 cup sunflower oil
• 1 cup extra virgin olive oil

Recipe

• 1 combine water, vinegar and salt in a pot. bring to a boil.
• 2 remove the green end of each eggplant. slice in half lengthwise, then cut across into 1/2" slices. cut slices into 1/2" batons. add to boiling brine for 3 minutes. if they float, keep re-submerging them with a spoon.
• 3 combine oregano, chile, garlic and both oils. drain eggplant and add to oil mixture. toss well.
• 4 put canning jars into boiling water for 5 minutes. transfer eggplant and oil to canning jars and seal.