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Nonna's aubergine

Authentic recipe for Italian pickled aubergine that only gets more flavourful the longer it marinates. This aubergine easily fulfils the role of anchovies in your recipes and is also delicious as antipasti.

Creation by Demian Parasmo, Restaurant Konijnenvoer, Arnhem, the Netherlands.

Makes 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Vegan

Ingredients

1
kg
aubergine
1
l
white wine vinegar
2
pieces
chili pepper
4
cloves
garlic, crushed
1
tsp
oregano, dried
2
tbsp
salt
1
tsp
tijm, picked
800
ml
extra virgin olive oil

Scale recipe

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