Ingredients:
- 2 eggplants, around 1kg-1.2kg, 2lbs-2.5lbs
- 2-4 cloves garlic
- 200ml vinegar
- 200ml water
- 125g salt
- 300-500ml extra virgin olive oil and/or other oils
Instructions:
- Peel the eggplants, slice them like French fries, even thinner if you like.
- Add 125g salt, mix well, let them sit in a coriander covered with a plate and a gallon of water on top.
- Leave overnight, tomorrow, drain with your hand as much water left.
- Put the eggplant slices in 200ml vinegar + 200ml water. Leave for 5-6 hrs.
- Drain well again with your hands, layer in sterilized jars but packed loose.
- Add a layer or two, some fresh oregano or spices, cover with oil, add another layer.
- Don’t pack too tightly, don’t put too loose. Top with at least 1/2 inch oil.
- Close jars, flip, make sure bubbles are gone, use a chop stick or something thin to allow oil to penetrate everywhere.
- Leave overnight, top with oil tomorrow if needed.
- Put in a fridge. You can eat immediately but wait for a week for best results.
