Aubergines, also known as eggplant, are a fantastic source of dietary fibre. They contain vitamins such as B1 and B6 as well as potassium. They are also high in magnesium and manganese which is healthy for the body.
A dish that can help you eat more aubergine is Melanzane Sott’Olio which translates to aubergines in oil. This is a delicious snack that can be put on crackers, in sandwiches or simply be eaten alone.
Melanzane Sott’Olio does take a few days for all the flavours to infuse into the aubergine. The traditional snack has got a mixture of herbs that make the tanginess come through. Even the oil will taste amazing on a slice of bread.
For the spices you will need to chop two cloves of garlic, shred one small bunch of fresh parsley, finely chop one red chilli for a bit of a bite, add one teaspoon of dried oregano and a few leaves of shredded mint.
Firstly, you will need to remove the water from the vegetable so that the oil within the jar doesn’t get compromised over a long period of time. To remove the water from the eggplant, sprinkle salt over the sliced pieces of eggplant.
Once you start seeing a layer of water forming on the top of the slices, you can strain and slice them into thin pieces. They are now ready to put into the jar. Make sure that you pack the aubergines in the jar tightly but not to a point that no oil can be added into the jar.
You can either add the spices to the oil before pouring it over the aubergine if you know how much oil will fit, or you can add the spices after the oil has been poured in. You will have to shake the jar slightly to mix all the flavours.
You can use sunflower oil if you prefer a bit of a tang to the dish. Salt does not need to be added again as the aubergine already has salt infused in it.
Leave the jar to rest for at least two weeks to properly infuse all the spices and herbs into the aubergines. You will have a better flavour that can really be enjoyed.
The best and yummiest ways to serve these pickled eggplants is on some crackers, a slice of bread or toast or as a side dish with the starter dishes at any lunch.