This recipe comes from the residents of the Loxton Lodge Older Person’s Estate in Windsor, Victoria. The array of dishes reflects the many diverse cultures living in Melbourne’s diverse and dynamic inner suburbs.
- Recipe from the recipe book Simple Pleasures.
- Recipes compiled from the residents of Loxton Lodge.
Ingredients
- We encourage you to experiment when making these recipes, perhaps using vegetables and herbs from your garden.
Directions
Peel and slice the eggplants.
Place in layers in a sieve, sprinkling each layer with salt. Leave for a few hours (shake occasionally), to allow bitter juice to drain away.
Rinse eggplant slices, then poach for 5 minutes in the vinegar and enough water to cover. Drain well, and arrange eggplant slices in layers in a glass jar.
Put a little garlic and oregano between each layer. Fill jar with oil, and close tightly.
Leave pickle for at least a week (it will keep for months).
Conclusion
'Simple Pleasures', recipe book. These recipes are from the residents of Loxton Lodge, Victoria. Download PDF [1.4MB] below:
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