Eggplant in Paprika and Eggplant in Vinegar — Jewish Food Society

Ingredients

• 4 large, firm Italian eggplants, sliced lengthwise into ⅓-inch thick slices
• ¼ cup fine sea salt
• ½ cup vegetable oil, plus more as needed
• 1½ teaspoon sweet paprika
• 1½ teaspoon hot paprika
• 8 garlic cloves, thinly sliced
• 2 tablespoons white wine vinegar
• 1 medium onion, halved and thinly sliced
• 1 tablespoon whole allspice berries
• 3 large bay leaves
• ½ cup white wine vinegar
• ¼ cup good quality vegetable or sunflower oil
• Fine sea salt, to taste
• Freshly ground black pepper, to taste