Ingredients Jump to Instructions ↓

  1. 500g eggplant, thinly sliced into rounds

  2. 1 tablespoon sea salt

  3. 2 teaspoons dried basil leaves

  4. 1/2 teaspoon dried mint leaves Olive oil

Instructions Jump to Ingredients ↑

  1. Method Wash a 2 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry. Layer eggplant and salt in a colander.Set aside for 5 minutes. Rinse under cold water. Pat dry with paper towel. Heat a chargrill over high heat. Cook eggplant, in batches, for 4 to 5 minutes each side or until browned and tender. Transfer to a bowl. Add basil and mint. Toss gently to combine. Transfer to prepared jar. Add oil to cover eggplant. Seal jar. Refrigerate.


Send feedback