Recipe & Photography: Emma Galloway

Got a couple of eggplants that need using and don’t know what to do with them? Make this antipasti-style olive oil preserved eggplant! It’s the perfect thing to have at hand to add flavour to sandwiches, burgers or platters or stir through cooked pasta for a simple meal. This recipe can easily be halved/doubled/tripled to make as much as you like.

Makes 1 x 500ml jar

2 medium eggplants, ends trimmed, sliced into 1cm rounds
2 tbsp fine sea salt
1 tbsp honey
4 cloves garlic, crushed
¼–½ tsp dried chilli flakes
2 tbsp red wine vinegar
¼ tsp ground cumin
¼ tsp freshly ground black pepper
125ml (½ cup) extra virgin olive oil + extra to brush

Lay eggplant rounds on a cooling rack, sprinkle with salt and set aside 10 minutes. Quickly rinse the salt off, and pat dry with a clean tea towel. Heat griddle pan or BBQ, brush both sides of each eggplant piece with extra olive oil and grill in batches, for 1–2 minutes each side or until charred and tender. Remove from the pan and repeat until all are cooked. Meanwhile, combine honey, garlic, chilli flakes, vinegar, cumin and black pepper in a large bowl and whisk to combine. Drizzle in olive oil and whisk again. Transfer charred eggplant to the oil mixture and toss well to coat. Pack into a 500ml glass jar. The eggplant needs to be fully covered in olive oil, so top up with a little more if needed. Cool, then eat, or store in the fridge for up to 10 days. Bring back to room temperature before eating.

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