Title: Pickled Aubergine in the Mediterranean Style
Categories: Vegetable Preserve Appetizer Pickle
Yield: 2 Kg

2	kg	Aubergines, peeled and cut into julienne strips.
4	tb	Salt
1	l	Vinegar, white [I used Beetroot, and red cabbage vinegars.]
2	tb	Sugar
125	ml	Olive oil
2		Chilli peppers, seeded and finely chopped.
60	g	Chives, finely cut.
2	tb	Oregano
4		Garlic cloves, halved.

Wash, sterilise and dry your preserving jars. Put the aubergine in a colander, salt them, toss them, and set them aside, over a bowl or in the sink, to drain for 30 minutes.

In a large saucepan, bring the vinegar and sugar to the boil. Add the aubergines and boil for 5 minutes. DO NOT OVERCOOK!!!! Drain, reserving the cooking liquid.

Add the oil, chilli pepper, chives and oregano to the aubergines, and toss well. Fill the jars, leaving 1cm of space at the top. Press the aubergine mixture to the bottom of the jar to release its juice. If more juice is needed to cover the aubergines, add 1 or 2 tablespoons of the reserved cooking liquid. Distribute the garlic pieces amongst the jars and seal tightly. This should be stored in a cool, dark place for four weeks before it can be used.

This adds excitement to any antipasto; it can be served as a first course, with or without lettuce, and it's great in combination with hot or cold slices of beef, poultry, pork, veal or lamb. Add it to chef's salads; place next to grilled burgers; include a large plateful at your next buffet.

*MADE- 04 February 1996 -used pink/green eggfruit, beetroot vinegar and red cabbage vinegar. *TASTED-01 September 1996 -beaut flavour. Possibly char-grill aubergines? 9/10 *TASTER-19 JANUARY 1998 ~exquisite! But the cheap kitchen oil that I used has now imparted rancidity.

from THE FESTIVE FAMULARO KITCHEN by JO FAMULARO AND LUOISE IMPERIALE typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 20 Jan 98

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