How to make
Wash the eggplants and cut them into slices lengthwise, add salt and leave for 20 minutes to drain the bitter juice. Roast on the grill.
Prepare a marinade of crushed garlic, chopped parsley, salt, vinegar, oil and water. Arrange the cooked eggplants in rows, top each row with marinade. Allow to sit for several hours to get seasoned well.
