This recipe is from Maria and Alessio of Italian street food restaurant Don Luigi.

Before the introduction of fridges, Italian households used to preserve vegetables in jars of oil or vinegar to ensure that they had fresh food to eat all year round. Immersing the aubergines in oil removes oxygen, allowing them to keep for longer. Traditionally eaten in pleasant homes with bread, this recipe creates a flavorful topping for bruschetta or pizza.

Ingredients (makes 1 jar)

Aubergines – enough to fill a jar when sliced

Olive oil – amount depends on size of jar and amount of aubergines

Parsley – to taste

Garlic, minced to taste, but we recommend that you be generous!

Method

  1. Cut the aubergines thinly (with or without the skins) into long slices. Layer the aubergines in a dish and
    sprinkle with salt. Weight down and press the aubergines for 12-14 hours so the liquid is completely absorbed.
  2. Next, put the aubergines into a bowl of white wine vinegar for about two hours (if you prefer a sweeter
    flavour leave the aubergines for one hour). Squeeze well and dry the aubergines.
  3. Marinate the aubergines with parsley, minced garlic and extra virgin olive oil and let them steep for about 12 hours.
  4. Transfer the marinated mixture into a glass jar. Ensure the aubergines are completely covered and that the jar is filled to the brim with extra virgin olive oil.

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.