Pickled Eggplants

(makes 600 g)

What you'll need:

○ Eggplants (1 1/4 Kg)
○ Sea Salt (200 g)
○ Vinegar (wine or apple, 650 cc)
○ Water  (650 cc)
○ Bay leaves (3 or 4)
○ Garlic cloves (crushed, 4)
○ Ground cayenne pepper (1 tbsp)
○ Oregano (5 tbsp)
○ Oil (200 cc)

The process:

1. Remove the ends, peel and slice the eggplants horizontally (0.2" thick pieces). 

2. Place the eggplant slices in layers in a strainer adding sea salt between them. 

3. Allow rest for an hour.

4. Rinse thoroughly and dry them out.

5. In a pan add the vinegar, the water and the bay leaves. Bring to boil and then add the eggplants.

6.  Stir carefully to allow a more uniform cooking. Wait until it boils again and allow to cook for 3 to 4 mins over medium heat, they will turn slightly translucent. 

7. Strain and distribute on a tray for them to cool off. 

8. In a separate bowl add the ground cayenne pepper, the oregano and the crushed garlic cloves. Pour the oil and stir. 

9. In a glass jar add a little of the oil mix and then create layers inside with the eggplants brushing in between them. 

10. Cover the jar and keep them in the fridge for up to 4 months.