- 3 eggplant
- extra virgin olive oil
- Cut the aubergines lengthwise into lozenges and blanch them in equal parts in water and vinegar.
- Drain them well and let them cool.
- Season them with oregano, minced garlic, red pepper, extra virgin olive oil and a pinch of salt and leave them to flavor for a day.
- Serve with slices of grilled bread.