prep
20 minutes
difficulty
Easy
preparation
20
minutes
difficulty
Easy
level
Ingredients
- eggplants, peeled and sliced into long chips
- red capsicum, deseeded and sliced into thin strips
- chilli flakes
- oregano
- fennel seeds
- garlic
- salt
- vinegar
- olive oil
Salting of the eggplant 2 weeks prior
Rehydration time 10 - 14 days
Pickling time 4 weeks
Instructions
Arrange eggplant in flat layer in a container and sprinkle liberally with salt. Continue to fill container by alternating between layers of eggplant and salt before finishing with a heavy plate.
Leave container in a cool place for two weeks to allow salt to draw out the eggplant’s moisture and bitterness (the salt and water will form a brine; the plate will ensure the eggplant remains submerged in the liquid). Eggplant can be left in brine for up to six weeks.
Discard brine and squeeze excess moisture from eggplant. Return eggplant to container with sliced capsicum for colour. If desired, celery, fennel and any other hard vegetable, chopped into 2.5 cm pieces, can also be added at this stage. Add vinegar to container (the Di Chiera family uses white vinegar for aesthetic reasons but any vinegar can be used) and leave eggplant for between 10 and 14 days to rehydrate in the container in a cool place.
Lightly squeeze eggplant and pack into sterilised jars together with chilli, oregano, fennel seeds and chopped garlic to taste. Top with oil, ensuring everything is covered (Tom uses an 80:20 blend of olive and vegetable oils to prevent the oil from congealing; he says there’s no need to use extra virgin olive oil).
Place the jar in the fridge and leave it for four weeks for flavour to intensify. Melanzane will keep for up to a year.
Image by Jessica Shaver.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
