How to make
Wash the eggplant and cut it into slices.
Add salt and let it release the bitter juice.
Heat a pan with oil and fry the eggplants until soft.
Remove fried eggplants and place them onto kitchen paper to absorb the excess oil.
Mix the oil, vinegar, salt and garlic (pressed through a garlic press). Stir well.
Arrange a row of eggplants, parsley and oil from the marinade and eggplants again - until you run out of products.
Close the marinated eggplants and refrigerate them for one hour.
Remove and serve your Quick Marinated Eggplants.
