Easy Escabecce Eggplants
9 ingredients
2 steps
Ingredients
- 2 to 3 lb. eggplants
- 2 to 3 Tbsp. oregano
- 2 to 3 Tbsp. chopped parsley (fresh or dried)
- salt
- pepper
- 2 to 5 garlic cloves, sliced
- 1 c. olive oil
- 10 c. water
- 4 c. white vinegar
Directions
-
1Wash eggplants and cut off stems.
-
2Cut slices about 1/2-inch wide; (if eggplants are too big, cut in half lengthwise and then slice).
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