At last I found it! My Grandmother's recipe for pickled eggplant. One item is missing, please add red pepper flakes! These pickled eggplants were put on a slice of crusty Italian bread and we added wine-cured salami and provolone cheese. Voila! What an amazing sandwich! This is great as antipasti or use with Italian deli meats for great sandwiches.
Pickled Eggplant: Ingredients ― ⅓ c olive oil; ⅓ c canola oil; ⅓ c vinegar; 1 tsp crushed garlic; 1 tsp red chili flakes; 1 tsp coriander seeds; 1 tsp dried oregano. Instructions ― Combine all ingredients; set aside. Slice 4-6 eggplants; salt evenly; place in a colander to sweat. Combine 1 c each of water and vinegar, bring to a boil; add eggplant; cook; remove. Fill sterilized mason jars with eggplant; cover with pickling liquid until jar is almost full. Cover; refrigerate. #Pickles #Eggplant
1 tin sweetened condensed milk 200g x milk chocolate 4x50g crunchie bars (keep half of one bar for decorating the top) 1 tbs of butter 1 tbs of vanilla essence Put all ingredients in the slow cooker except for the crunchies. Cook on high for 45 mins stirring every 15 mins cut up 3 and half crunchie bars and mix in then spoon the mix into a lined tray cut up the other half a crunchie to decorate the top and pop in the fridge to set for 4 hours or over night