raw eggplants (aubergines) pickled in olive-oil
cooked eggplants (aubergines) pickled in olive-oil
Choose the small eggplants (aubergines) which are normally sold by weight. Wash them well, dry and cut them into slices. In the meantime, bring to the boil an adequate quantity of diluted vinegar and white wine, then place the slices of eggplant (aubergine) into the liquid and cook lightly, adding some salt. Now drain the slices from the liquid and place them on a wooden table-top or paper-tray. They sould be left exposed to the air for 24 hours, making sure to turn them frequently. The following day, put them in layers into glass jars, alternating the layers with garlic, bayleaves and freshly-milled black pepper. Top up each jar with some olive-oil and then close them with airtight covers.
Leave the eggplants (aubergines) to soak for a period of 40 days after which time they should be ready for eating.
