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Ingredients
| Eggplants: | Flavoured Oil: | |
| Marinating Time: 12 hours | 4 Bay Leaves | 5 Cloves Garlic |
| 600g Eggplants | 300ml White Wine Vinegar | ¼ Teaspoon Oregano |
| 150g Salt | 1 Chilli Or Cayenne Pepper | 200ml Olive Oil |
| 750ml Water | 5 Peppercorns |
Methods
1. Wash the eggplants, peel and cut into slices 2-3cm thick. Sprinkle the slices with plenty of salt to remove the bitterness. Then cover and leave to rest for 2 hours.
2. Next, wash the eggplants well to remove the salt. Then pat dry and cut into sticks.
3. For the marinade bring water, bay leaves, vinegar and chilli to boil in a pan at setting 5 for approx. 7 minutes. Add the eggplants, turn down to setting 4 or lower and cook for 3½ minutes.
4. Cover and allow the eggplants to infuse in the marinade for 12 hours. Then drain and place in a dish.
5. For the flavoured oil peel the garlic cloves, chop finely and mix in a bowl with the oregano, oil and freshly ground peppercorns.
6. Pour the flavoured oil over the eggplants.
Tip: Serve the marinated eggplants with toasted bread.
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