The night before, slice the aubergines lengthways
as thinly as you can – about the depth of a £1
coin is ideal. Layer the slices in a colander,
sprinkling generously with sea salt, and cover with
cling film. Sit the colander over a large bowl and
leave in the fridge overnight (or for at least 8 hrs).
Discard the juice from the aubergines. Put the
red wine vinegar into a large pan with an equal
quantity of cold water and bring to the boil. Add
the aubergine slices, return to the boil, then turn
down and simmer for 3 mins or until tender. You
may need to do this in batches. Drain on kitchen
paper and pat thoroughly dry.
Heat a griddle pan over a medium heat until
hot but not smoking. Brush the strips with a little
oil on both sides and cook for about 2 mins each
side or until well-charred. You’ll need to do this
in several batches.
Heat the rest of the oil, oregano, chilli and black
peppercorns together in a saucepan over a low
heat until warm – but not too hot or the chilli will
catch. Drain the cheese and cut into cubes. Pack
the aubergines and cheese into the jars and top
up with the herby oil. Seal in jars or in heatproof
containers (as before) and leave to cool. Keep in
the fridge for up to 1 week.