Ingredients:
500 g baby eggplants
250 ml white vinegar
250 ml water
3 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon chili flakes ( can add more if you like hot)
salt
olive oil (olive oil is preferred) or vegetable oil ( olive oil is preferred)
Directions:
Wash and cut eggplants across in circles of about 1cm (10mm) in width. (They might start turning dark in colour once cut, but don’t worry about it, it’s normal.).
Mix water and vinegar in a pot and get it to a boil. Once it’s boiling, cook eggplants in batches for about 5 minutes. Remove and place them on a paper towel to drain and cool off.
Once they’ve cooled place them in a jar with a sealed lid. Add the seasonings. Cover with oil and screw on the lid. Turn the jar around so the ingredients spread evenly inside the jar.
Can be kept in fridge for up to 3 weeks.
Servings: 10
Time preparation: 20 min.
Time total: 25 min.