Pickled Aubergine

  • 100% Raw – To Eat & Keep
  • 15 Minutes

Ingredients:

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

STEP 1

It would be perfect if all the ingredients came from organic farming.

STEP 2

Peel and slice the garlic cloves very thin.

STEP 3

Grate the green pepper.

STEP 4

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.



STEP 5

Slice the aubergine very thin.

STEP 6

Place the sliced aubergine in a bowl and add the pickle mixture. Mix very well and leave it in the fridge for one day.





STEP 7

24 hours later the pickled aubergine are ready to eat. You can serve it as starter or companion.



TIP

You can keep the pickled aubergine, in a covered glass container, in the fridge for very long time.