This week, we had a go at preserving aubergines, which resulted in soft, pickled slices of aubergine, intensely flavoured with coriander, chilli, capers and five spice. A slice or two dotted through a salad adds an unusual zing.
- 450 g aubergines
- 2 tbsp salt
- 300 ml water
- 300 ml white wine vinegar
- 2 tsp whole allspice
- 2 tbsp black peppercorns
- 2 tsp capers
- 50 g pitted olives
- 1 red chilli
- 2 tbsp freshly chopped coriander
- 300 ml olive oil
Trim and slice the aubergines. Layer with 1–2 tablespoons of the salt in a colander standing on a tray to catch the water extracted. Leave for 8 hours, then remove and discard the extracted water.
Pat the aubergine slices dry with kitchen paper, place in a saucepan with the remaining salt, water, vinegar, allspice and peppercorns. Bring to the boil and reduce the heat, then simmer for 5 minutes.
Drain the aubergines, discarding the vinegar mixture. Place the aubergines on plenty of absorbent kitchen paper. Leave until completely dry, replacing the paper as necessary.
Thoroughly rinse the salt off the capers, then chop finely with the olives, chilli and coriander.
Layer the aubergines with the chopped caper mixture in one or two sterilized glass jars with tight-fitting lids. Pour in sufficient oil to cover. Seal and store for at least 2 weeks before using.