- 100% Raw – To Eat & Keep
- 15 Minutes
3 cups (450 g) aubergine
2/3 cup (100 g) green pepper
5 garlic cloves
2 tsp (10 g) parsley
2 tsp (10 g) oregano
½ cup (120 ml) vinegar
1 cup extra virgin olive oil
pure crystal sea salt
It would be perfect if all the ingredients came from organic farming.
Peel and slice the garlic cloves very thin.
Grate the green pepper.
Place the sliced garlic, grated pepper, minced oregano and parsley with the vinegar and olive oil in a covered container. Cover and shake for a few seconds.
Slice the aubergine very thin.
Place the sliced aubergine in a bowl and add the pickle mixture. Mix very well and leave it in the fridge for one day.
24 hours later the pickled aubergine are ready to eat. You can serve it as starter or companion.
You can keep the pickled aubergine, in a covered glass container, in the fridge for very long time.