From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.
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- 1Combine water, vinegar and salt in a pot. Bring to a boil.
- 2Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
- 3Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
- 4Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
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Nutritional Facts for Pickled Eggplant (Aubergine) - Jamie Oliver
Serving Size: 1 (214 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 343.9
- Calories from Fat 327
- Total Fat 36.3 g
- Saturated Fat 4.8 g
- Cholesterol 0.0 mg
- Sodium 1748.4 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 3.0 g
- Sugars 2.2 g
- Protein 1.0 g
The following items or measurements are not included:
white wine vinegar