For 6-8 good portions you need 1 large or 2 medium brinjals
250ml white wine or grape vinegar
2 cloves garlic, finely chopped or crushed
About 25ml chopped fresh herbs – parsley, marjoram and/or oregano
3ml Dried Greek oregano
Optional: 1 or 2 chillies, finely sliced or 4ml dried chilli flakes
Optional: sliced red or yellow pepper
About 250ml good quality olive oil
Some brinjals may have tough skins, if so peel the fruit. I like to leave some skin on, but not too much, as it can be tough.
Slice the brinjals into 5mm thick strips. If the fruit is large cut slices to about 10cm x 4cm, which makes serving more attractive
Combine the vinegar, water and salt in a large saucepan and bring it to the boil. Add the brinjal strips and the peppers. Bring it back to the boil and turn off the heat as soon as it boils. Leave it to stand until it cools down to room temperature.
In the meantime, combine the remaining ingredients in a bowl
Once the brinjals have cooled, drain the vinegar water and discard it
Toss the brinjals into the oil mixture. Pack it into a clean sterilized jar if you are going to store them for a while, otherwise in an attractive serving dish.
Cover and refrigerate for at least 24 hours before using.
The pickle can be stored in a cool, dark place for up to 6 weeks.
Enjoy as an antipasto or salad