Mekhalel Betingan

1. 1

   Peel and slice the eggplants.

2. 2

   Arrange them in a sieve or colander, sprinkling each layer with salt.

3. 3

   Leave for 1/2 hour to allow the bitter juices to drain away.

4. 4

   Rinse off the salt, then poach the slices for 510 minutes in boiling vinegar with enough added water to cover, until soft.

5. 5

   Drain well, and arrange the slices in layers in a glass jar, putting a little crushed garlic and oregano between the layers.

6. 6

   Fill the jar with oil and close it tightly.

7. 7

   The eggplants will be ready after about a week and will keep several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.