- 2-4 aubergines/eggplants – depending on their size and how much you like them
- cloves of garlic
- olive oil
- white-vegan wine-vinegar
- salt (optional) and pepper
Wash and cut the aubergines in less than quarter inch (0,5 cm) slices (along with the aubergines – not across).
This step is optional: Salt the slices and put them under pressure for at least 0,5 hour. Wash off the salt and dry them gently with some kitchen paper or a towel.
Fry the slices with as little olive oil as possible (they can suck up quite a bit) for 2 minutes on each side or until you think they’re done.
Lay a layer of slices in a deep flat-bottomed dish. Pour over some chopped garlic and herbs. Sprinkle over salt (optional) and freshly ground pepper and some white-vegan wine- vinegar.
Repeat this until you’ve used up all of the aubergine- slices.
Cover and leave in fridge over night.