- 1½ pounds eggplants
- 3 cloves garlic (finely chopped)
- ½ cup parsley (finely chopped)
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- ½ teaspoon salt
Poke each eggplant in three spots and place all of them in a baking pan. Put them in the oven at 380°F and bake for 30 to 40 minutes until they become very soft.
Take them out of the oven and let them cool. Peel the skin off and tear into long, thin vertical strips.
Put one layer of the strips in the dish. Add some salt, sprinkle chopped garlic and chopped parsley. Repeat this steps until you have at least three layers, one on top of the other.
Pour olive oil all over the salad and do the same with the vinegar. Using a fork, wiggle/ move the contents on all sides, so that the oil and vinegar seeps through.
Let it sit for three hours at room temperature before serving. It’s that easy and good in the fridge for almost 10 days.