Step 1

In a large mixing bowl add all your herbs - roughly chopped. Thinly slice your garlic & shallots and add to the bowl.

Step 2

Slice your eggplants into rounds. In a big bowl, toss your rounds with a generous amount of salt. then lay out the eggplants in one layer on a draining rack. Allow them to release their water for about 20 minutes.

Step 3

Preheat a sturdy deep frying pan or deep cast iron pan with frying oil. The oil is ready when it is between 350F and 375F. (Should take about 10 minutes on medium heat, if using 1/2 L oil.)

Step 4

Prepare a sheet tray lined with paper towels for easy post frying placement.

Step 5

Once the eggplants have released their water, rinse the eggplants under cold water, to remove remaining salt and then dry the round using a kitchen towel.

Step 6

Add into the frying oil in one layer. Allow to fry for about 3-5 minutes (on both sides), flipping only once. Make sure only to flip once the first side has achieved a golden brown.

Step 7

Remove from the rounds from the frying oil and place onto your paper towel lined sheet tray. Allow to cool for 5 minutes and then transfer directly to the herb filled bowl. Toss with herbs & garlic. (Repeat Step 6 & 7 until you are finished frying).

Step 8

Once all the eggplant is in the bowl, add your red wine vinegar and salt. This is the time to crack a few rounds of black pepper into the bowl as well.

Step 9

Toss the mixture together. Drizzle with Olive Oil.

Step 10

Serve immediately or preserve in olive oil in a glass Tupperware for another time!