Peel shiny healthy aubergines and cut in finger size shapes.
Place in a large colinder beginning with a layer of aubergines ...sprinkle with sea salt....then another layer of sea salt.
Then put the colinder on top of a bowl to collect the bitter juices .
Leave for an hour or so.
Next place the aubergines in a large saucepan and cover them with a mixture half water ,half white wine vinegar.
Boil and cook for five minutes.
Drain in a colinder.
Layer in jars with some chopped garlic,dried laurel leaves,dried oregano,black pepper corns,aji molido(chilli flakes).
Then cover completely with sunflower oil.
The longer you leave the jars unopened the better the flavour but this is v v hard to do.
This pickle keeps very well so I advice you to make it in large quantities.
I suppose this is an Argentina recipe to eat with bar-b-qs but it also delicious with tostadas,crostinis,cheeses,veggie burgers...and the other day I liquidized them with tahini to make a baba ganush style dip.
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