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In the bottle

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 6
Servings 0


  • 1
    medium aubergines
  • 40
  • 250
    white wine vinegar
  • 6
    large cloves garlic, slivered
  • 30
    fresh marjoram (or half as much dried)
  • olive oil


1. Peel the brinjals and slice the flesh into 1 cm strips. Place in a sieve or colander, sprinkling each layer with salt. Leave to stand for 1 to 2 hours. 2. Place brinjal strips in a saucepan and add the vinegar. Add a little water to cover. Bring to the boil and then remove from the heat. Set aside and leave brinjals to rest in the vinegar, turning occasionally, until they're translucent. Place in a colander and drain well, preferably overnight. 3. Layer in sterilised jars with slivered garlic and marjoram leaves. Top up with olive oil. Leave to marinate for at least 10 days, then enjoy.


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