Pickled aubergines

Pickled aubergines

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About this recipe: Thin slices of aubergines are lightly fried then marinated in a fresh herb, garlic and white wine vinegar mixture for 8 hours or overnight. Well worth the wait! Delicious as a starter with crackers.


Serves: 4 

  • 500g (4 small) aubergines
  • 2-3 tablespoons olive oil
  • 1/2 bunch fresh parsley, chopped
  • 1/2 bunch fresh basil, chopped
  • 6 sage leaves, chopped
  • salt and pepper, to taste
  • 3 garlic cloves, minced
  • 5 tablespoons white wine vinegar

Prep:10min  ›  Cook:15min  ›  Extra time:8hr marinating  ›  Ready in:8hr25min 

  1. Rinse aubergines and cut into 5mm thick slices. Sprinkle slices with salt and layer on a plate. Set another plate on top and set aside for 30 minutes.
  2. Rinse aubergine slices and pat dry. Heat 1 to 2 tablespoons olive oil in a pan and fry aubergines in batches, about 2 minutes on each side. Set slices on a plate lined with kitchen paper to absorb the oil.
  3. Layer aubergine slices into a shallow dish and sprinkle with freshly chopped parsley, basil and sage, salt and pepper, remaining olive oil, minced garlic and white wine vinegar.
  4. Cover and marinate for at least 8 hours or overnight in the fridge.

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