Rosie's Eggplant
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Cook time: 
Total time: 
 
Ingredients
  • 4 large eggplants
  • 4 cloves of garlic
  • Red Chilli
  • 2 tbsp Dried Oregano
  • 1 cup Olive Oil (approx.)
  • ¼ cup Red Wine Vinegar (approx.)
Instructions
  1. Wash the eggplant
  2. Cut both ends off eggplant
  3. Microwave the eggplants in a bowl – 2 at a time for 10 minutes. If the eggplant isn’t soft after 10 minutes, give it another couple of minutes.
  4. Carefully remove from bowl onto chopping block (it will be very hot with steam escaping).
  5. Microwave the remaining eggplant.
  6. While the eggplant is in the microwave, finely chop garlic and add to a large bowl.
  7. Finely chop chilli (as much or as little as you want) and add to bowl.
  8. Add oregano.
  9. Add oil and vinegar and mix.
  10. Cool eggplants until you are comfortable touching and remove the skin (or leave skin on if you prefer).
  11. Slice and cut into chunks.
  12. Add to bowl.
  13. Mix well.
  14. Taste and add extra of any of the ingredients. Remember that the flavour won’t have soaked through properly yet.
  15. Fill your sterile jars with the mix and and once full, spoon a little of the oil/vinegar mix over the top. Refrigerate until needed.
Recipe by my vegan plate at https://www.myveganplate.com/rosies-eggplant/