Approximately 1kg eggplants
Spray olive oil
2 cloves of garlic, chopped roughly
4-5 sprigs of rosemary
Approximately 500mL olive oil
Glass Jar with screw on lid
1. Cut the eggplants into 1.5-2cm discs
2. Sprinkle some salt on a dinner plate, then arrange a layer of discs on top. Then sprinkle salt again and layer another layer. Continue until you have a stack of salted eggplant discs. Leave for around half an hour for the eggplants to sweat and loose their excess moisture.
3. Pat the discs dry with some paper towel and transfer them to another plate
4. Spray olive oil on a griddle pan and fire up until it is nice and hot.
5. Grill the eggplant in batches
7. Layer the eggplant in your sterilized jar** with sprigs of rosemary and garlic. Be sure to leave a few centimeters at the top.
8. Pour olive oil into jar until all of the eggplant is completely covered. A good 2cm of oil should float on top. Check the jar the next day to ensure there is enough oil as the eggplant does soak it up.
9. I like to keep mine in the fridge, just to be sure – especially in this hot weather. Be aware the oil will solidify and look a little strange, but after a few minutes out of the fridge it will return to liquid form.
10. Use eggplant in salads, on pizzas, sandwiches, tossed through pasta or on an antipasti platter. And once all the eggplant has been eaten, the oil is deliciously flavoured and perfect for use in salad dressings.
*An alternative to using a griddle pan is to place the eggplants on a tray into a very hot oven/grill (around 220 degrees with grill function on) – after 15 min, turn over and cook other side for 10 min (approximately)
**I use the sterilizing setting on the dishwasher to sterilize glass jars, but there are some instructions here if you need them