Image by Con Poulos
Ingredients (10)
- 500ml (2 cups) white wine vinegar
- 125ml (1/2 cup) water
- 2 (about 880g) eggplant, cut crossways into 5mm-thick slices
- 2 tbsp extra virgin olive oil
- 1 tbsp dried oregano leaves
- 2 tsp dried thyme leaves
- 1/2 tsp chilli flakes
- Freshly ground black pepper
- 250ml (1 cup) canola oil
- 80ml (1/3 cup) extra virgin olive oil, extra
Method
- Step 1 Sterilise a 750ml (3-cup) large wide neck jar (see note).
- Step 2 Meanwhile, combine the vinegar and water in a large saucepan and bring to the boil over high heat. Add half of the eggplant and simmer, uncovered, turning occasionally, for 1-2 minutes or until just tender. Use tongs to transfer the eggplant to a baking tray lined with paper towel. Repeat with the remaining eggplant.
- Step 3 Preheat a barbecue grill or large chargrill on medium-high heat. Brush half the eggplant slices lightly with olive oil on both sides. Cook on preheated grill for 1-2 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining eggplant and olive oil.
- Step 4 Combine the oregano, thyme and chilli flakes in a small bowl. Season with pepper. Place 3-4 eggplant slices in the base of the sterile jar, and sprinkle with a little herb mixture. Continue layering, finishing with a layer of eggplant.
- Step 5 Heat the canola oil and extra oil in a small saucepan over medium heat for 1 minute or until just warmed through. Carefully pour over the top of the eggplant, making sure the eggplant slices are covered. Seal with the lid and set aside to cool to room temperature. Place in the fridge for 1-2 days to allow the flavours to develop. Store in the fridge.