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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
completely.
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.
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