Marinated Eggplant

August 7, 2017

One of the greatest starters ever. We love to serve it on home-baked bread or on a salad to add texture and spice.

Makes 1 quart jar

Ingredient List:

  • 1 large globe eggplant, peeled and cut into fine julienne


  • ½ cup apple cider vinegar
  • ½ cup Extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili flakes (or more if you like spicy)
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano
  • ¼ cup chopped flatleaf parsley

Step By Step Instructions:

Bring 2 quarts water to the boil with ¼ cup apple cider vinegar. Cook eggplant for 2 minutes. Transfer to a fine mesh colander and press with a plate and a light weight for 15 minutes.

Make marinade while eggplant drains.

Mix together well and transfer to a glass jar. Chill. Allow about an hour before serving.

This will keep for at least a month in the fridge.