This year I accidentally become a keen gardener. It all started with planting a couple of grow bags of potatoes and soon after escalated into growing huge array of different crops – tomatoes, cucumber, bell pepper, peas, beans, squash, strawberries, salad, carrots and lots more 🤗
I was keen to grow crops that are typically hard to buy loose and aubergine was a good contender for this.
This year’s harvest was very small. Since I didn’t use any chemicals or veggie feed, my purple beauties grew as small as a size of a fist.
I was keen to preserve the little harvest I had so here is my take on aubergines preserved in oil. And oh my, they turned out so well, you’ll love this recipe 🍆✨
These aubergines will be perfect in any salad, pasta, in sandwiches, as pizza topping or just enjoyed on their own.
To make two 300ml jars you’ll need:
20 small aubergines or approx. 5 medium size
300ml rapeseed oil
2 stalks of rosemary
6 cloves if garlic – peeled & roughly chopped
Bunch of sage
2 tbsp salt
Dollop of apple cider vinegar (or any other)
Start off by cutting aubergine into 1 cm thick slices. Sprinkle with salt and leave for an hour until aubergine gives out water.
Next squeeze out the liquid and grill aubergines on the griddle pan until softened.
Drizzle apple cider vinegar on top of grilled aubergine slices & hand mix until thoroughly coated.
Sterilise jars and add a dollop of oil at the bottom of the jar. Next line aubergines in layers, adding sage, rosemary & garlic between the layers.
When the jar is filled, slowly pour over rapeseed oil, ensuring all pieces are covered. Poke with the fork to ensure all air bubbles have surfaced – this is very important otherwise aubergines will start to ferment after few weeks. Seal the jars and store in the fridge up to 8 weeks.