Pickled eggplant

Ingredients

1 cup water

1 cup white vinegar

3-4 Japanese eggplant, green ends removed, sliced down the middle and then into halves. Regular eggplants work well too.

dairy free
dips dressings & condiments
gluten free
recipe
snacks & sides
vegan
vegetarian

2 teaspoons chilli flakes

½ teaspoon fennel seeds

Small handful fresh herbs, stems removed

3-4 cloves garlic, peeled and sliced

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Bring the water, vinegar together in a large saucepan to boil. Set aside to cool.
Cook the eggplants for 3-4 minutes covered in boiling water, drain well and set aside.
Heat a little of the cooking oil in a fry over a medium heat and add the chilli, fennel seeds and garlic.
Cook for 1-2 mins or until fragrant then add the drained eggplant slices allowing to brown on all sides.Remove from the heat and stir through the herbs.
Pack the eggplant into prepared jars and pour over the vinegar.
These can be eaten immediately but are best left for 1 week to mature.