Ingredients

• 6 long eggplants (aubergines)
• Coarse salt (for draining)
• 2 liters water
• 1 liter white wine vinegar
• A few fresh basil leaves, torn
• 1–2 tsp dried oregano
• 3 garlic cloves, thinly sliced
• Chili pepper (optional), to taste
• Extra virgin olive oil, as needed
• 1 bay leaf per jar

👩‍🍳 Method

1. Prepare the Eggplants
   Wash and dry the eggplants thoroughly. Cut into thin strips (julienne style). Place in a colander layered with coarse salt. Set a plate and a weight on top and leave to drain overnight. Toss occasionally.
2. Boil and Blanch
   In a large pot, bring 2 liters of water and 1 liter of white wine vinegar to a boil. Blanch the eggplants for 3–4 minutes. Drain and squeeze them well with your hands to eliminate excess liquid.
3. Season the Eggplant
   In a bowl, mix the blanched eggplants with garlic slices, basil, oregano, and chili pepper (if using). Do not add additional salt.
4. Jar and Preserve
   Sterilize your jars beforehand. Place one bay leaf in each jar. Fill the jars with the seasoned eggplants, pressing them down to eliminate air pockets. Cover with extra virgin olive oil to the top. Leave overnight with lids on loosely.
5. Seal and Store
   The next day, check the oil level (top off if needed). Seal jars tightly and store in a cool, dark place. Wait at least one week before opening. Best consumed within 6–8 months.