I am in the home stretch of what seems to has been a fugacious maternity leave. Time has always played a part - either a hero or a villain - and I always dread it one way or another as it represented a beginning and an end of moments where I wanted to stay still and forever capture. But time, as it is, was inevitably going to run out and hence, I raced against it. Sometimes I wanted to be a sponge and I certainly achieved it by absorbing every possible second of the experiences I planned for me and my baby and, as much as I love my job, I knew these last 10 months were simply temporary. I know there is another journey to embark upon straight after this and I am excited about it but also conscious that the time curse will be looming wherever we go.
Perhaps these preserved aubergines were just an excuse for me to offload some of these thoughts or possibly they are a way to project my desire of conserving such precious time but ultimately they are indeed a time saver and a delight to keep at hand when running out of moments or when rushing about in the kitchen when the only important thing is just to open the jar and remain still.
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| © The Teaspoon |
Ingredients
1 large aubergine, peeled and sliced lengthways
200 ml white wine vinegar
3 tbsp extra virgin olive oil
1 onion - finely sliced
2 garlic cloves - finely sliced
1 red chilli - sliced
1 tsp salt in flakes + extra to drain the aubergines
Ground black pepper
Method
Place the sliced aubergines in a colander with a generous pinch of salt and let it drain for about 30 min.
In a saucepan place the vinegar and when boiling add the aubergines and cook for 2 min. Remove the aubergine and reserve the vinegar.
In a bowl combine the aubergines with the onion, garlic and chilli. Add the extra virgin olive oil, salt and pepper and mix well.
Place the mix in a sterilised jar and top with the vinegar you reserved earlier. Seal with a sterilised lid too.
Enjoy with some crackers or bread of your choice!
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| © The Teaspoon |
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