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5 from 1 vote

Preserved aubergines

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.
Prep Time20 mins
Cook Time5 mins
Course: dips and condiments
Cuisine: Chinese
Keyword: aubergine, preserved aubergines, preserves
Servings: 1 jar
Calories: 2989kcal
Author: Emily Leary


  • 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 coriander freshly chopped
  • 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.


Calories: 2989kcal | Carbohydrates: 53g | Protein: 9g | Fat: 310g | Saturated Fat: 43g | Sodium: 14912mg | Potassium: 1661mg | Fiber: 23g | Sugar: 19g | Vitamin A: 945IU | Vitamin C: 80mg | Calcium: 238mg | Iron: 7mg