The Best Ever Marinated Eggplant


Step 1Slice the eggplant lengthways into 1/2 cm (1/4 inch) strips (each of the eggplants should yield about 12 slices). Preheat a barbecue or griddle pan to medium-high. Use the 2 tablespoons of olive oil to brush the eggplant on both sides.

Step 2Cook on both sides until browned, about 1-2 minutes per side.

Step 3Add the salt, vinegar and olive oil to a small jug and mix well until the salt is dissolved.

Step 4Arrange the eggplants, dried chillies and herbs in a jar, and pour over the vinegar mixture.

Step 5Allow to marinate in the fridge at least one day before eating.

Step 6Lasts up to two weeks in a sealed jar in the fridge. Note that the olive oil may harden in the fridge — bring to room temperature before consuming.