Preserved aubergines with herbs

November 14, 2013 (Last Updated: January 11, 2019)

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.

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