serves
6–8
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6–8
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 10 mint leaves, torn
- 10 coriander leaves, torn
- 10 parsley leaves, torn
- olive oil, to taste
- salt, to taste
Pickled eggplant
- 1 kg Lebanese or standard eggplant, cut into 2 cm-thick pieces
- 600 ml cabernet sauvignon vinegar
- 400 ml cider vinegar
- 6 garlic cloves, sliced
- 6 small Thai green chillies, sliced
- 2 tbsp ground turmeric
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 litres water
- 200 ml honey
- 200 g brown sugar
Pickling time 24 hours
Instructions
To make the pickled eggplant, combine all the ingredients in a large saucepan and place over high heat. Bring to the boil, reduce heat and simmer for 10–12 minutes or until the eggplant is just tender. Transfer the eggplant to a 2 litre sterilised jar and pour in enough liquid to cover. Allow to marinate for at least 1 day before using.
Place the pickled eggplant into a mixing bowl. Add the torn herbs, olive oil and salt. Mix gently to combine and serve immediately.
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.
