Pickled Eggplants in Parsley, Basil and Garlic

Summary

Ingredients

• 2 eggplant (s)
• 3 clove (s) garlic
• 3 tablespoon herb vinegar
• 1 bunch parsley, chopped
• Basil, chopped
• salt and pepper
• oil

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Instructions

1. Wash the aubergines, cut off the ends and stems and cut into approx. 1.5 cm thick slices. I prefer it when they are cut lengthways. Salt a little and let it steep for about 1/2 hour. Then dab the liquid on the eggplant.
2. The eggplants are now sautéed. To do this, either put a little oil in a pan and fry it lightly on both sides or brush with a little oil and place in the oven at 180 ° C for about 15 minutes. I have a grill function on my oven, which also works great and is ready in about 10 minutes.
3. Marinade:
4. For the marinade, chop the garlic cloves and mix with the basil, parsley, vinegar and spices. The number of cloves of garlic can of course be varied as desired.
5. Now take a bowl and brush it with a little marinade. Layer the eggplant and marinade alternately and pour the rest of the marinade over the top.
6. It tastes best when the aubergines still have time to steep.