40 min
Wash eggplants and cut them unpeeled into any shape (pieces, slices ...). Boil them in some salty water with pickle. Be careful not to overcook them. When cooked, place them in storage jars, sprinkle with chopped parsley and garlic, pour over with olive oil and seal them hermetically. Tinned eggplants are great for initial cold dishes, cold cuts, prosciutto, cheese...