-  4 eggplants
-  2 ltrs  water
-  ½ cup apple vinegar
-  salt
-  2  bay leaves
-  fresh herbs (and/or) spices
-  2  garlic cloves, peeled
-  ground pepper
-  virgin olive oil
-  glass jar

Cut eggplants in half lengthways, scoop outflesh with seeds and chop
into thin wedges.

Press them in drainer sprinkling salt and leave them to rest for about
2 hours until moist has been released.

Preheat oven to 180° C and spread eggplants in baking dish for 10-15 min.
until slightly golden brown. Boil water with vinegar, cook eggplants very 
shortly and dry them comple-tely.

Mix oil, herbs and spices and in a glass jar place one layer of eggplants 
pressing firmly, cover with oil mixture adding bay leaves and garlic cloves
until all layers are completely covered with oil.

Close Window