raw eggplants - aubergines pickled in olive-oil
cooked eggplants - aubergines pickled in olive-oil
You need the Tunisian variety which are seedless and tender. Cut them lengthways into slices and place in layers in a cane bread-basket or colander, then sprinkle over a generous amount of salt until they are covered. Cover the basket or colander with an appropriate lid with a weight on it, and leave to soak for 24 hours, so that the bitter flavour is expelled from the eggplants (aubergines). The following day, place the slices in alternate layers with garlic, bayleaves and bits of dried chilli, into glass jars making sure to press the ..layers down well. Then top up each jar with some olive-oil and close them with airtight covers. After about 40 days the pickle will be ready for eating.
