Preserved aubergines

Course: dips and condiments
Keyword: aubergine, preserved aubergines, preserves
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.
Print Recipe


  • 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.