Summary

Ingredients

• 1 kg aubergine (s)
• 1 onion (s), red
• 4 garlic clove (s)
• 150 g honey
• 4 chilli pepper (s), red
• 1 tablespoon coriander, whole
• 1 tablespoon mustard seeds, yellow
• 1 tablespoon fennel seeds
• 4 clove (s)
• 4 bay leaves
• 4 teaspoons sea salt
• 5 tablespoon vinegar, (white wine vinegar)
• 350 ml olive oil

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Instructions

1. Preheat the oven to 250 degrees.
2. Cut the aubergines into about 5 mm thin slices and place on a baking tray lined with baking paper. Brush thinly with olive oil and then bake in the upper third of the oven for 8-10 minutes.
3. Finely chop the onion, finely slice the garlic, core the chilli and cut into fine strips. Briefly sauté everything with the mustard seeds, fennel seeds, coriander seeds, cloves and bay leaves in a little olive oil.
4. Layer the aubergine slices alternately with the spice mixture in the glasses.
5. Melt the honey over low heat, then mix with the vinegar, salt and the remaining olive oil and pour over the aubergines.
6. The eggplants must be completely covered. Possibly add a little more oil. Leave the glasses to stand in the refrigerator for at least 3 weeks, then they can be kept for at least 3 months.