How to make
Peel the eggplant and cut it into 1 cm thick slices. Add a little salt and leave it to drain for 20-30 minutes.
Grease them well with the oil and grill them. Fill up jars with the eggplants with finely chopped parsley and crushed garlic in between the pieces.
Pour the marinade over them prepared from vinegar, sugar, salt and water. Sterilize the jars for 10 minutes.
