Salted Eggplants

Start by washing small, ripe eggplants and drying them off, trimming the stems and making a slit through each one with a knife.

Boil them in salted water and wait for the excess water to drain.

Place spices at the bottom of a jar, then add the eggplants, stuffing them with garlic that has been crushed with salt.

Pour in boiled and cooled brine.

Let the jars sit at room temperature for fermentation, then transfer them to a cool place (no warmer than 46°F).

Before serving, slice the eggplants and drizzle with oil.

For a 3-liter jar: use 3000g of eggplants, 600g of water, 90g of salt (30g for boiling, 15g for the garlic), 8-10 cloves of garlic, bay leaves, and celery.