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Wash small, ripe eggplants, dry them, trim the stems, and make a slit through each one with a knife.
Boil them in salted water and let the excess water drain.
Place spices in the bottom of a jar, then add the eggplants, stuffing them with garlic crushed with salt.
Pour in the boiled, cooled brine.
Let the jars sit at room temperature to ferment, then transfer them to a cool place no warmer than 46°F.
Slice the eggplants and drizzle them with oil before serving.
For a 3-liter jar: 3,000 g eggplants; 600 g water; 90 g salt (30 g for boiling, 15 g for the garlic); 8–10 garlic cloves; bay leaves; and celery.
