Moroccan · Condiment
Garlicky Pickled Aubergine
Small aubergines simmered until just tender then packed in a garlicky, herby oil-and-vinegar brine make a savoury Moroccan pickle beloved as part of a spread of little salads and relishes. Soft, tangy and heady with garlic and chilli, they are eaten with bread as a starter or alongside grilled meats.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 12
- Level
- Medium
Ingredients
- 600 g small aubergines
- 1 head of garlic, sliced
- 1 red chilli, sliced
- Small bunch parsley, chopped
- 300 ml white wine vinegar
- 150 ml water
- 1 tbsp salt
- 1 tsp paprika
- Olive oil, to cover
Method
- 1
Prepare the aubergine
Trim and quarter the small aubergines, or slice larger ones into fingers.
- 2
Simmer
Simmer them in the vinegar, water and salt for about 8 minutes until just tender but still holding shape, then drain well and pat dry.
- 3
Season
Toss the warm aubergine with the sliced garlic, chilli, parsley and paprika.
- 4
Pack in oil
Pack tightly into a clean jar and cover completely with olive oil.
- 5
Mature
Seal and refrigerate for at least two days before eating so the flavours develop.
Chef's tips
- Drain and dry the aubergine well before packing so the oil is not diluted with brine.
- Keep the aubergine fully submerged in oil, which seals and preserves it.
- Use small, firm aubergines that hold their shape rather than large watery ones.
Frequently asked questions
How long does it keep?
Kept fully covered in oil in the fridge, a few weeks. Always press the aubergine back under the oil after serving and use a clean utensil each time.
Should I serve it cold?
Take it out of the fridge a little before serving so the oil loosens and the flavours open up. It is eaten at room temperature with bread as part of a mezze.