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Peel the eggplants and cut them into thin slices or strips.
Place the slices in a colander, sprinkle with salt, and let them drain for about 1–2 hours to remove excess moisture and bitterness.
Rinse the eggplants under cold water and gently squeeze out any remaining liquid.
In a large pot, bring the vinegar and water to a boil. Add the eggplants and blanch them for 2–3 minutes until slightly tender but not mushy.
Drain and spread the eggplants on a clean towel. Let them cool and dry completely for at least 1 hour.
Once dry, layer the eggplants in sterilized jars, adding garlic slices, herbs, chili flakes, and a few fresh herb leaves between each layer.
Pour olive oil into the jars, ensuring the eggplants are fully submerged. Tap the jars gently to release any trapped air.
Seal the jars and store them in a cool, dark place for at least 3–5 days before using to allow the flavors to develop.
Serving and storage tips:
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