Preserved Eggplants in Herb-Infused Oil

Introduction:
Eggplants in oil are a Mediterranean classic, often served as an appetizer, side dish, or flavorful addition to sandwiches and salads. This method of preserving eggplants brings out their deep flavor while allowing them to soak up aromatic herbs and spices. It's a great way to enjoy the richness of eggplant long after its peak season.

Ingredients:

3 medium eggplants

1 tablespoon salt (for draining)

1 cup white vinegar

2 cups water

2 garlic cloves, thinly sliced

1 teaspoon dried oregano

1 teaspoon chili flakes (optional)

Fresh parsley or basil leaves (a few sprigs)

Olive oil (enough to cover the eggplants in jars, about 1–2 cups)

Sterilized glass jars with lids

How to make: