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

  1. 1
    Wash eggplants and cut off stems.
  2. 2
    Cut slices about 1/2-inch wide; (if eggplants are too big, cut in half lengthwise and then slice).

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