Marinated Eggplants

1. Wash the eggplants, peel and cut into slices 2-3cm thick. Sprinkle the slices with plenty of salt to remove the bitterness. Then cover and leave to rest for 2 hours.

2. Next, wash the eggplants well to remove the salt. Then pat dry and cut into sticks.

3. For the marinade bring water, bay leaves, vinegar and chilli to boil in a pan at setting 5 for approx. 7 minutes. Add the eggplants, turn down to setting 4 or lower and cook for 3½ minutes.

4. Cover and allow the eggplants to infuse in the marinade for 12 hours. Then drain and place in a dish.

5. For the flavoured oil peel the garlic cloves, chop finely and mix in a bowl with the oregano, oil and freshly ground peppercorns.

6. Pour the flavoured oil over the eggplants.

Tip: Serve the marinated eggplants with toasted bread.

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