Pickled eggplant slices in 2 variations

Ingredients for 1 servings:

• 4 large eggplants
• 2 tsp salt
• Oil for frying
• 2 garlic cloves
• 10 g leaf parsley, with stems
• 100 ml vinegar, neutral
• 200 ml water
• e.g. salt and pepper
• 2 bay leaves
• 3 allspice berries
• 1 large red bell pepper(s), pitted and washed
• 100 ml vinegar, neutral
• 200 ml water
• 2 bay leaves
• 3 allspice berries
• 1 pinch(s) of sugar
• 2 garlic cloves
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 5 minutes

once with vinegar and parsley and once with vinegar and red pepper, vegetarian

Wash the 4 eggplants and remove the stems. Cut the unpeeled eggplants crosswise into 1 cm thick slices and place them in a large colander. Sprinkle with 2 teaspoons of salt. Massage the salt in and let stand for about 45 minutes. Rinse the eggplants thoroughly and dry with a paper towel. Prepare the first marinade. In a covered bowl, mix the water with the vinegar, allspice berries, salt, and pepper until the salt has dissolved. Finely chop the parsley and add it. Peel the garlic and cut it into sticks. Add everything, mix, and season to taste. Add more vinegar or spices if necessary. Set aside until the eggplant slices are finished cooking. Line a large plate with paper towels. Heat the oil in one or two large pans and fry the slices of the first two eggplants on both sides until golden brown and soft. Taste with a fork. Remove from the pan and place on paper towels to drain any remaining oil. While still warm, place in the marinade. Cover the bowl and refrigerate. Fry the remaining eggplant slices as before and place them on a plate lined with paper towels to drain. Meanwhile, prepare the second marinade. Cut the peeled red bell pepper into small cubes and place in a saucepan. Add the remaining ingredients, except for the garlic, to the pan. You may want to add vinegar, as the marinade needs to be quite acidic. It will balance out later with the eggplant slices. Place the pan on the stove and cook until the liquid is bubbling. Place the fried eggplant slices in a covered bowl and place the garlic sticks between the layers. When the marinade is boiling, remove from the heat and pour it over the eggplant slices while still hot. Put the lid on and refrigerate. It tastes better the next day, especially on caraway bread spread with butter.