• Preserved aubergines with herbs

    Serves: 1 x 1,5L jar
    Cooking Time: 30 minutes + overnight, to infuse


    • 500ml (2 cups) white wine vinegar
    • 10ml (2 tsp) Maldon sea salt
    • 250ml (1 cup) olive oil
    • 5ml (1 tsp) whole black peppercorns
    • 2 garlic cloves, peeled and sliced
    • 5ml (1 tsp) dried chilli flakes
    • 8 mixed aubergines
    • handful fresh thyme sprigs
    • small handful fresh oregano
    • fresh baguette, to serve



    In a bowl, mix together the vinegar, salt, oil, peppercorns, garlic and


    chilli and set aside to infuse, 15 minutes.


    Make shallow incisions in the aubergines with a knife and tuck the herbs inside the incisions.


    Arrange the aubergines in a large sealable, sterilised jar and pour over the vinegar mixture. Allow to stand overnight. Serve with a warm, crusty baguette.