Marinated Eggplants in Oil

Ingredients

• 800 g eggplant
• 400 ml white wine vinegar
• Salt
• 6 Garlic cloves
• 2 dried chili peppers
• 1 bunch parsley
• 250 ml olive oil

Instructions

1. 1.

   Wash, peel and slice the eggplants into thin rounds; quarter the slices. Mix the vinegar with 350 ml water and 1 tablespoon salt, then combine with the eggplant. Let sit overnight.

2. 2.

   On the next day, drain the eggplants and pat them dry with kitchen towels.

3. 3.

   Peel the garlic and cut into sticks. Smash the chili pepper in a mortar. Wash the parsley, shake off excess moisture, pluck the leaves and finely chop. Mix the eggplant with garlic, chili, parsley and 100 ml olive oil, then fill clean jars.

4. 4.

   Finally pour enough olive oil over the mixture to cover it completely. Seal and store the marinated eggplants in a cool place.