2 eggplants

salt, to taste

dried oregano


crushed garlic

sunflower oil



Slice eggplant and layer in a dish.

Sprinkle with a generous serving of salt and then place in the fridge overnight.

Remove from the fridge.

Take one piece of the eggplant and sprinkle with dried oregano and crushed garlic.

Place one or two anchovies in the centre and roll up into a tight cigar-shaped piece. 

Place cigars in the jar, fill with sunflower oil, and wait until it is evenly distributed.

Leave in the jar for four or more weeks, to allow the eggplants to be evenly marinated.

©2018 by It's all Greek to me.