Marinated Eggplants
Ingredients: 6 thin and elongated eggplants, salt, 1 cup vinegar, 2 cups water, 1 tablespoon sugar, bay leaves, pepper, 2 heads of garlic, oil for frying the eggplants.
To make a delicious eggplant dish, start by peeling the eggplants in a special way: use a sharp knife to remove the skin, leaving alternating strips of skin to give an interesting appearance and a pleasant texture. After peeling all the eggplants, cut them into slices about 2 fingers thick. Place them in a large bowl and generously sprinkle salt over them. This will help remove excess water from the eggplants, making them tastier and less bitter. Let the eggplants sit with salt for 15 minutes, then squeeze them well to remove the liquid.
In a heated pan, add a little oil and fry the eggplant slices on both sides until they become golden and crispy. It's important not to overcrowd the pan so they fry evenly. Once the eggplants are fried, remove them onto a paper towel to absorb the excess oil.
Meanwhile, you can prepare a flavorful garlic sauce. Peel a few cloves of garlic, crush them well, and mix them with a little water and salt. This sauce will give an intense and savory flavor to your dish.
After frying all the eggplant slices, take a sterilized jar and place a few slices of eggplant at the bottom. Add a layer of garlic sauce on top, then continue adding layers of eggplant and sauce until the jar is full. Make sure each slice of eggplant is well covered with sauce to soak up its aroma.
Once you have filled all the jars, it's time to prepare the brine. In a pot, combine water, vinegar, sugar, and a teaspoon of salt. The heat should be medium, and the mixture will boil for a few minutes until the sugar completely dissolves. Add a few bay leaves and peppercorns to the pot, according to your taste. These ingredients will add extra flavor to the brine.
When the brine is ready, let it cool slightly, then carefully pour it over the eggplants in the jars, ensuring that all slices are completely covered. After the jars are well filled, you can seal them with lids, making sure they are airtight.
Place the jars in the pantry or in a cool place, away from direct sunlight. After a few days, the eggplants will marinate and will become a perfect delicacy to be served alongside various dishes or as a snack. Enjoy them with a slice of fresh bread!
