small eggplants, 2 kg
herbs (parsley, coriander, mint, tarragon, basil), 500 grams
Wash eggplants and bake in the oven at medium temperature for about
15-20 minutes. Allow to cool, then peel skins away. Place in a
strainer and add some salt. Leave overnight or for several hours
until all water has left eggplants. Chop very finely, add some
vinegar, and boil for 2-3 minutes.
Wash herbs and allow to dry completely. Chop very finely and add some
vinegar. Add herbs to eggplants, then add some salt and black pepper.
Follow with some more vinegar in the jar, and mix well.
Store in a cool, dry place for 2-3 months. When removing
eggplants from the jar, use a clean, oil-free spoon or fork.