Charred eggplant in olive oil with chilli, cumin + garlic

‘You cannot not be depressed, if you look around at the problems of the world. That’s why, you know, the message is don’t think globally, act locally. Act locally first, see that you can make a difference. And when you see that you make a difference you want to do more. Taking that first step, gives you hope that your actions do make a difference. And then you want to do more and as you do more, it’s like a feedback loop and you inspire others to join you’ – Jane Goodall.

With so much going on around the world right now, I’m turning my attention to the things in my control, the things I can do to improve not only my life, but those around me also. And for me that means growing and preserving as much food as I possibly can… I feel it’s going to become more and more important in the coming years with the cost of living increasing daily.

If you have a couple of eggplants (aubergine) hanging around, this is a great way to not only use them up, but extend their life and make them delicious as well.

I hope you’re all doing ok out there? X

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Charred eggplant in olive oil with chilli, cumin + garlic

Got a couple of eggplants that need using and don’t know what to do with them? Make this antipasti-style olive oil preserved eggplant! It’s the perfect thing to have at hand to add flavor to sandwiches, burgers, platters or to stir through cooked pasta for a simple meal. This recipe can easily be halved/doubled/tripled to make as much as you like.

Ingredients

• 2 medium eggplant (aubergine) ends trimmed, sliced into 1cm rounds
• 2 tablespoons fine sea salt
• 1 tablespoon honey or pure maple syrup
• 4 cloves garlic crushed
• 1/4-1/2 teaspoon dried chilli flakes
• 2 tablespoons red wine or balsamic vinegar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground back pepper
• 125 ml (1/2 cup) extra virgin olive oil plus extra to brush

Instructions

• Lay eggplant rounds on a cooling rack, sprinkle with salt and set aside 10 minutes. Quickly rinse the salt off, and pat dry with a clean tea towel.
• Heat griddle pan or BBQ, brush both sides of each eggplant piece with extra olive oil and grill in batches, for 1-2 minutes each side or until charred and tender. Remove from the pan and repeat until all are cooked.
• Meanwhile, combine honey/maple, garlic, chilli flakes, vinegar, cumin and black pepper in a large bowl and whisk to combine. Drizzle in olive oil and whisk again. Transfer charred eggplant to the oil mixture and toss well to coat. Pack into a 500ml glass jar. The eggplant needs to be fully covered in olive oil, so top up with a little more if needed. Cool, then eat or store in the fridge for up to 10 days. Bring back to room temperature before eating.