Pickled Aubergines/Eggfruit

• 3 aubergines
• Spiced vinegar

1. Cut the aubergines in half lengthwise.
2. Boil them in salted water for 2 minutes.
3. Drain the aubergines.
4. Place in sterilised jars and cover with cold spiced vinegar.
5. Seal and store for 2 weeks before using.
6. Yield depends on the weight of vegetables.

aubergines, vinegar

Taken from www.foodgeeks.com/recipes/3742 (may not work)