• 1 kilogram eggplants
• 1 liter vinegar
• 2 teaspoons salt
• 4 garlic cloves, chopped
• 1 teaspoon mustard seeds
• 1/2 teaspoon pepper seeds
• 150 ml olive oil

Vegan eggplant recipe instruction:

Wash eggplants and cut them into slices or cube shapes (as you like).

Divide eggplant slices (or cubes) in few groups, so every round of eggplants can be dipped completely in boiling vinegar and cook for 5 minutes each.

Drain all cooked eggplants and arrange them in clean jars together with garlic, mustard and pepper seeds. Cool them.

Pour them with vinegar that you cooked eggplants in and, in the end, pour olive oil over that and seal the jars.

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