- Peel and cut eggplant intoe 1 cm rounds
- Mince garlic
1. Grill the eggplant rounds on both sides until golden brown.
2. Put eggplant into a bowl and add all the ingredients. Mix well.
3. Let stand for 4 hours.
4. Put in a jar, pushing down well; if needed, add more oil just to cover eggplants completely. Use the next day.