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Quick leftover BBQ eggplant pickle with marjoram

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This is the perfect way to use up leftovers and make them into something really special. The pickling process preserves the lovely smoked BBQ flavour and adding fresh marjoram, lemon, garlic and spices makes these extra tasty.

Quick leftover BBQ eggplant pickle with marjoram

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  • 1 kg eggplants
  • 2-3 500ml jars
  • 2 tablespoons salt
  • 4 tablespoons olive oil
  • 1 handful fresh marjoram
  • 2 cloves garlic
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black pepper corns
  • 4 pieces of lemon peel
  • 1 1/2 cups white wine vinegar
  • ¾ cup water
  • 1/4 cup coconut sugar



Cut eggplants in half and then into about ½ cm slices, salt and set aside in a colander to allow juices to drain


Toss eggplant slices in 2 tablespoons olive oil, salt and pepper


Cook eggplants on both sides on the BBQ


Remove and allow to cool down


To make the brine add vinegar, water and sugar to a saucepan and bring to the boil stirring to dissolve the sugar


Meanwhile pack clean dry jars (cleaned with hot soapy water) with the spices, marjoram, garlic, lemon peel and eggplant strips. You may need to chop the eggplant strips into halves to fit your jars.


Pour over the hot brine, run a butter knife around the outside of the jar and gently tap on the work surface to release air bubbles.


Add a seal of olive oil to each jar.


Wipe the rims of the jars clean with a clean tea towel and seal with the lids.


Allow to cool down on the bench and then refrigerate – may be kept for 3 months in the fridge.


Yummy in a mezze plate or a simple salad with cucumber and olives, really delicious as sandwiches with feta cheese.


Inspired by Roasted pickled eggplant Cornersmith Salads & Pickles (2017: 68).

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