A couple of years ago, my husband spent a morning helping our friend out on his parents cane farm. He came home with a jar full of eggplant and told me about the most amazing sandwich our friend’s Mum had made him which included the eggplant mixture. He was absolutely raving about how amazing this eggplant was and that I had to try it straight away.
Even though he really talked it up, when I tasted it, it was even better than he had said. It is one of the best things I have ever tasted!
A year or so ago, we went out to the farm and spent the morning with our friend’s Mum, Rosie and she showed us how to make her amazing eggplant. Even though she has been making it for years, she has never had a name for it so we call it Rosie’s Eggplant.
I then made it at home and it was really nice but not exactly the same so a few weeks ago, I went back out and spent the morning with the lovely Rosie and she showed me again how to make her spectacular eggplant.
It really isn’t about exact measurements of ingredients. Rosie says that hers tastes slightly different each time. Depending on the size of your eggplant, you might need more or less oil and vinegar. I have put measurements in the ingredients section but it is only a guide, I would mix and taste to get it right to suit your taste buds.
You will need sterile glass jars to store it in in the fridge. Once the lid is sealed on the jar, it can last for several weeks in your fridge. The oil in my last lot of eggplant has solidified a bit so I just get out the amount I want a while before I need it so it warms a little and the oil softens. This might just be a middle of winter thing as I have never noticed it before.
This eggplant is so versatile. You can have it on a sandwich, add it to pasta, salads or soup, serve it on an antipasto platter or just a yummy side with some veggies.
I hope you love it as much as we do.
- 4 large eggplants
- 4 cloves of garlic
- Red Chilli
- 2 tbsp Dried Oregano
- 1 cup Olive Oil (approx.)
- ¼ cup Red Wine Vinegar (approx.)
- Wash the eggplant
- Cut both ends off eggplant
- Microwave the eggplants in a bowl – 2 at a time for 10 minutes. If the eggplant isn’t soft after 10 minutes, give it another couple of minutes.
- Carefully remove from bowl onto chopping block (it will be very hot with steam escaping).
- Microwave the remaining eggplant.
- While the eggplant is in the microwave, finely chop garlic and add to a large bowl.
- Finely chop chilli (as much or as little as you want) and add to bowl.
- Add oregano.
- Add oil and vinegar and mix.
- Cool eggplants until you are comfortable touching and remove the skin (or leave skin on if you prefer).
- Slice and cut into chunks.
- Add to bowl.
- Mix well.
- Taste and add extra of any of the ingredients. Remember that the flavour won’t have soaked through properly yet.
- Fill your sterile jars with the mix and and once full, spoon a little of the oil/vinegar mix over the top. Refrigerate until needed.
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