MELANZANE
Good item to make now to add to your holiday menu.
- 2 kg eggplant/brinjal
- fresh garlic, roughly chopped, to taste
- chilli, chopped, to taste
- salt (Maldon)
- oregano, thyme / Italian spices, (dried) more than you would think necessary
- oil – not olive oil which solidifies in the fridge
- good quality white vinegar
Cut ends off eggplant and if preferred, peel and slice very thinly – 5 mm max.
Dry grill in a very hot pan until golden brown on both sides.
Spread the grilled slices on tray that has been covered with a tea towel to cool. Once all of it has been grilled, cover with another tea towel and leave for 24 hours to rest in fridge.
Prepare the mix of vinegar and oil – about 60% oil to 40% vinegar and salt.
Put some oil mix on the bottom of an air tight container and start packing the grilled and rested slices, don’t overlap. Once the first layer is packed, squirt some oil mix, chopped garlic and chilli and herbs. Repeat until all the slices are finished.
Make sure to push out all the air as you go along. Use potato masher to make it easy.
See to it that there is a good layer of oil covering it all. Leave in fridge. Best after a week or 2.
I tend to scrape the chilli and garlic off after a week, as it becomes to potent to my liking. I have a bottle of Grapeseed oil in my fridge where I add that to. I then use that flavoured oil when frying other items.
Recipe from a friend who got it from another friend who…
Recipe posted by Petro Borchard
