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
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