Preserved is Better – Chargrilled Eggplant

I decided to continue with my series of preserved food and make it into a category.  In my previous post, I’ve already talked about the phrase “Preserved is Better” and in this post, I’ll show a very commonly seen antipasto product, chargrilled eggplant. Eggplants are very versatile in terms of taste. They are bitter when raw but give full, complex and sophisticated flavours and soft & fine textures when well cooked. Thus, in many cuisines, cooking eggplant involves salting, draining and rinsing the sliced fruit. This is known as degorging and we will use it today in the recipe as well.


3 Eggplants – sliced vertically


tarragon leaves – several pieces

1 red chilli pepper

extra virgin olive oil

Masterfoods mixed herbs


1. Salting of the vertically sliced eggplants. Make sure you add more than enough salt to extract the bitterness of the fruit.


2. After salting for 15 mins., gently rinse off the excess salt and slightly press the slices to squeeze the water out and drain.


3. Put the eggplant slices on chargrill or hot pan. Cook until soft and it now should have some beautiful char mark.


4. In a glass container, place a layer of mixed herbs, tarragon leaves and red chill at the bottom. Add the chargrilled eggplant slices. Make sure they are fully packed into the container.



5. Top the container with extra virgin olive oil and make sure all the slices are fully immersed in the oil. Cover and refrigerate for 2-3 days before serving. Serve at room temperature.


I recently made some vinegar cured sardines and I’ll put a post up soon. Enjoy!


12 thoughts on “Preserved is Better – Chargrilled Eggplant

  1. What a brilliant recipe! I’m vegan and am always on the look out for new vegan recipes. We’ve got friends over on the weekend for a BBQ and I’ll definitely be bringing this one out!


  2. Hi,
    I see you said they will keep for 3 weeks and that was a few years ago. I wondered if you knew if they kept longer by now. I have a huge harvest of them in my garden and am wondering if they will keep for a year or so


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