1. Starting a Day Before: Wash the eggplants thoroughly, cut them into approximately 1 cm thick slices, and then cut each slice into sticks diagonally. Layer the sticks in a colander, sprinkling salt between each layer. Cover and press the eggplants overnight to release excess liquid.
2. Preparing Pickled Eggplants: The next day, remove the eggplants from the colander, squeeze out excess liquid, and set aside. In a large pot, combine vinegar and an equal amount of water, bring it to a boil, and add the eggplant sticks for 3 minutes. Strain and spread them on a counter to cool.
3. Herb and Garlic Mix: While the eggplants cool, chop garlic cloves and herbs.
4. Assembly: Once cooled, mix the eggplants with the chopped herbs and garlic. Adjust seasonings accordingly.
5. Layering in Sterilized Jar: Transfer the mixture to a previously sterilized container with an airtight lid. Alternate layers of eggplants with olive oil, pressing down with a wooden spoon to remove air. Finish with a layer of oil on top before sealing the jar.

How to Preserve Pickled Eggplant

To Sterilize the Jars:

• Boil the lids in water, and as soon as the first bubbles appear, remove them and cover the jars while the lids are still hot.
• Boil the jars in water for approximately 10 minutes or more. After turning off the heat, let them cool.
• Once cooled, take out the jars, dry, and store them in a clean, dark place. Ensure the jars are placed with the lid facing down initially, and after about a week, you can turn them over.