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Aubergine with Mint

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Aubergine with Mint


  • 1 medium Aubergine (eggplant), peeled and sliced to 3 mm (1/8") thickness
  • 240ml (scant 9fl oz) white balsamic vinegar
  • 60ml (scant 2½ fl oz) white distilled vinegar
  • 240ml (scant 9 fl oz) water
  • 1 tsp granulated sugar
  • ¼ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 3 cloves garlic, peeled and crushed
  • 30ml (2 tbs) extra virgin olive oil
  • 10-15 leaves fresh mint (or to taste)


  1. Place aubergine in a large bowl filled with 2lt (3½pt) water. Cover and allow aubergine to soak for one hour, then drain in a colander. Squeeze out any excess water.
    In a small saucepan, blend vinegars, water, sugar, salt, pepper and garlic. Bring to a boil, then lower heat, and simmer for 5 minutes. Remove from heat, blend in olive oil with a whisk, and set aside.
    Place aubergine and a few mint leaves in the bottom of a jar, then continue to layer aubergine and mint to the top, leaving 1 cm (½") of head room.
    Pour liquid over aubergine, and release any excess air with a bubble free or flat blade knife. Apply lid, adjust cap, and allow jar to cool completely before refrigerating. It tastes best when allowed to steep for 2-3 days before use.

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