Fresh refrigerated aubergine in olive oil

Method9 steps

1. 1

   Step 1: Wash a jar, its lid and the other preparation containers with hot soapy water, rinse well and dry. Wash and dry the mint and any fresh oregano and chilli. Peel and slice the garlic (1); prepare the chilli and herbs for layering. Keep these prepared flavourings refrigerated while the aubergine rests.

   Uses Mint, to taste · Oregano, to taste · Chilli, to taste · 1 garlic clove

2. 2

   Step 2: Wash and peel both aubergines and cut them into even slices.

   Uses 2 purple aubergines

   
3. 3

   Step 3: Layer the aubergine slices in a colander set over a bowl and distribute the 100 g coarse salt over them. Set a clean plate and weight on top, cover and refrigerate at 4°C / 40°F or below for 12 hours, allowing liquid to drain into the bowl.

   Aubergine salted draining · 720 minUses Prepared peeled aubergine slices · 100 g coarse salt for draining; rinse off afterwards

   
4. 4

   Step 4: After the 12 hour salt rest, rinse off the salt, squeeze the aubergine slices and blot them dry. Put them in a clean food-safe container and pour over the 400 ml white wine vinegar. Arrange the slices snugly and use extra of the same vinegar only if needed to keep them fully submerged. Cover and refrigerate for another 12 hours.

   Aubergine vinegar soaking · 720 minUses Salt-drained aubergine slices · 400 ml white wine vinegar, plus enough extra only if needed to keep the slices submerged · Extra white wine vinegar only if needed to keep aubergine submerged

   
5. 5

   Step 5: Drain off the vinegar. Squeeze the aubergine slices again and blot them thoroughly with clean absorbent paper.

   Uses Vinegar-soaked aubergine slices

   
6. 6

   Step 6: Begin layering some of the drained aubergine in the clean dry jar with some prepared garlic, chilli, mint and oregano. Add the single bay leaf (1).

   Uses Some dried vinegar-treated aubergine slices · Some prepared garlic, chilli, mint and oregano · 1 bay leaf

   
7. 7

   Step 7: Continue alternating the remaining prepared aubergine slices with the remaining garlic, chilli, mint and oregano until these ingredients are in the jar.

   Uses Remaining dried aubergine slices · Remaining prepared garlic, chilli, mint and oregano · Initial aubergine and flavouring layers

   
8. 8

   Step 8: Pour in enough extra virgin olive oil to cover the layers completely. Gently release trapped air pockets with a clean utensil and add more oil as needed to keep the aubergine covered. Close the jar and refrigerate promptly.

   Uses Fully layered aubergine with flavourings · Extra virgin olive oil, enough to cover the assembled aubergine

   
9. 9

   Step 9: Serve the fresh aubergine immediately, removing the bay leaf before eating, or keep it refrigerated at 4°C / 40°F or below and use within 4 days of assembling it with the garlic and oil. Take portions with a clean utensil. For longer keeping, freeze portions promptly. Keep this preparation refrigerated throughout; it is not suitable for room-temperature storage or home canning.

   Uses Fresh refrigerated aubergine in olive oil