Ingredients

• 3
• medium eggplant
• extra virgin olive oil
• 6 cloves garlic finely sliced
• 1/4 cup freshly chopped thyme
• 2 tablespoons freshly chopped oregano
• sea salt
• freshly ground black pepper
• 3 tablespoons balsamic vinegar

Method

Cut
the eggplant lengthwise into 1 cm thick slices, then cut slices in half
diagonally. Brush with a little olive oil. Grill over coals or under the
grill. Transfer eggplant to a bowl and allow to cool. Scatter the eggplant
with the garlic, thyme, salt and freshly ground black pepper. Mix the balsamic
vinegar with 1/2 cup olive oil. Pour two-thirds of this over the eggplant
and turn to coat evenly, then leave to cool.
Pack into sterilised jars and pour over the rest of the vinaigrette. Shake
the jars to release any pockets of air, then seal. Will last for several
months

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method