Missy Wombat's Note:
The amounts are approximate. Be prepared to add more of everything. They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars.
My Private Note
Units: US | Metric
- 1Pick a ripe but firm eggplant from the garden.
- 2Wash, peel and then cut into big chunks.
- 3Squeeze liberal amounts of lemon over the top then coarsely grate with a cheese grater. Cover immediately with rock salt.
- 4Add more lemon juice which helps stop the eggplant turning brown and put it in the fridge.
- 5After 24 hours, remove the eggplant from the rock salt. Do not wash the salt off - just shake off the excess.
- 6Cover with red wine vinegar and leave for 24 hours in the fridge.
- 7Strain and leave the eggplant in a colander for a couple of hours to get rid of the moisture.
- 8Toss with fresh oregano, raw garlic and olive oil.
- 9Keep aside for a half day and then put into sterilised jars. Needs to have sufficient olive oil to cover all of the eggplant.
- 10This lasts for months.
- 11Add parsley just before serving.
- 12Use straight as part of an antipasto platter or make an eggplant sauce by frying in butter as an accompaniment to meat.
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Nutritional Facts for Mietta Family Eggplant for Antipasto
Serving Size: 1 (585 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 143.5
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 11.4 mg
- Total Carbohydrate 36.9 g
- Dietary Fiber 18.8 g
- Sugars 13.6 g
- Protein 5.9 g