• 2-4 aubergines/eggplants – depending on their size and how much you like them
  • parsley
  • basil
  • sage
  • 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.


Serves: 4