Baked aubergine pickled in oil
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ingredients
1 large eggplant, about a kilo
step
Aubergine is not our favourite vegetable, although the kids will eat it here and there mixed in risotto or cous-cous. I made this simple recipe as a test, so that everyone at the table could flavour their jar as they like. I chose parsley and black olives. There were sun-dried tomatoes, peppers in oil, roasted green peppers and roasted carrots with pine nuts. I don’t know why I threw the garlic on top of the eggplant when roasting, it got a little bitter. But overall, I’ve had bad luck with good garlic lately, it’s often quite bitter even after being treated with tried and tested grandmotherly advice. So get a big fat purple wonder ready and a properly hot oven, a bowl or baking tray, a fork for poking . You will need good quality olive oil for the topping in the jar
1.
Cut the eggplant in half, place the purple-skinned eggplant on a baking sheet lined with parchment paper. Prick the cut flesh with a fork. If you want to use garlic, it’s supposedly a good idea to press it into the inside of the flesh. You can put the herbs on top – the same goes for the onion if you use it.
2.
I baked my sliced halves for about 20 minutes at 220 C°. I removed the garlic afterwards as it seemed bitter. I spooned the cooled eggplants out of their skins into a bowl, scraped off the salt. I loaded them into a jar along with the black dried olives- these were oven dried and salted. Finally, I drizzled the jar with olive oil and put it in the fridge. I needed about 1,5 dcl of oil for the topping per jar(jar).
3.
The rest of the eggplant was scraped right out of the skin with just baked and cooled sourdough bread. We just indulged in more olives and I sprinkled the bread with crumbled pumpkin seeds.
