Rosie's Eggplant
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
- 4 large eggplants
- 4 cloves of garlic
- Red Chilli
- 2 tbsp Dried Oregano
- 1 cup Olive Oil (approx.)
- ¼ cup Red Wine Vinegar (approx.)
- Wash the eggplant
- Cut both ends off eggplant
- 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.
- Carefully remove from bowl onto chopping block (it will be very hot with steam escaping).
- Microwave the remaining eggplant.
- While the eggplant is in the microwave, finely chop garlic and add to a large bowl.
- Finely chop chilli (as much or as little as you want) and add to bowl.
- Add oregano.
- Add oil and vinegar and mix.
- Cool eggplants until you are comfortable touching and remove the skin (or leave skin on if you prefer).
- Slice and cut into chunks.
- Add to bowl.
- Mix well.
- Taste and add extra of any of the ingredients. Remember that the flavour won’t have soaked through properly yet.
- 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/
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