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Melanzane sott’olio
- Prep time:
- 30 mins, plus 48 hrs pickling
- Cook time:
- Serves:
- 4-6
Matthew Fort's pickled aubergines packed in oil are perfect served simply with charcuterie and fresh bread
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Tips and suggestions
- Cooks Tips...
- It's essential that the jar you use is airtight. You may have to top up the jar with more olive oil after a few days as the aubergine will absorb some of it - always keep the aubergine well covered and free of air pockets.
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Ingredients
- 1kg Aubergines
- 600ml white wine vinegar
- 2-3 cloves Garlic, finely chopped
- 1 chilli, finely chopped
- Olive oil, to cover
Method
1. Cut the aubergines lengthwise into thin slices, discarding the stem, and lay on a rack. Sprinke the slices lightly with salt, then cover the aubergines with a tray and press it down with a heavy weight. (You may want to place another tray underneath to catch the liquid that will seep out of the aubergines). Leave for 24 hours.2. Pat the aubergine dry with kitchen paper, then layer the slices in a bowl and cover with the white wine vinegar. Leave to pickle for another 24 hours.
3. Pack the aubergine into an airtight jar, adding the garlic and chilli as you go. Press down to make sure there are no air pockets between the layers of aubergine.
4. Cover with the olive oil. Seal the jars tightly and set aside until required.
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