How to make
Mix all of the products for the marinade and boil them on the hob for 2-3 minutes and then leave them to cool.
Peel the eggplants and cut off the edges. Cut them into quarters in length and each quarter is also cut once more to get a total of 8 pieces from each eggplant.
Season them with salt and leave them for 30 minutes to separate their bitter juice.
Wash the well-processed eggplants and squeeze them to drain the water they have absorbed.
You can prepare them fried in fat until they aquire a golden color or bake the eggplants in the oven, sprinkled with plenty of olive oil. I baked them.
When they are ready, leave them to cool.
Peel the garlic cloves and cut them into thin slices. Chop the parsley - it can be added when marinating or used for sprinkling when serving.
Arrange a row of eggplants in a convenient container, sprinkle them with garlic and parsley. Do the same with the next row and continue until you run out of the products. Finally, pour the marinade on top and store them in the refrigerator, by closing the container tightly.
After 5-6 hours or the next day, the eggplants can be eaten, but they are most delicious after the third day.
When you take them out of the marinade and arrange them on a plate, sprinkle them with olive oil and fresh parsley and serve them with a glass of ouzo.
Enjoy your meal!
The Greek-style marinated eggplant is a wonderful appetizer!
