Traditional pickled eggplant

Ingredients 7 medium eggplants * 2 garlic cloves, finely chopped * 1 bunch chopped basil * sea salt * to taste corn oil Preparation Cut the eggplant into slices and bring to the fire with water and salt for 3 minutes Drain and let cool Mix the garlic with the basil, season with salt Prepare a glass jar and place a layer of eggplant, sprinkling it with chopped garlic and basil. Follow the above process until finishing with eggplants Tighten so that there is air in the layers When you load all the layers, cover with oil. Cover and store in a cool place.