Pickled aubergine

Wash the aubergines (peeling optional) and slice into rounds about one and a half centimetres thick ('and a half centimetres', as transcribed).

In a large bowl coat every slice with about 2 tablespoons table salt and leave about an hour to draw out the liquid.

Rinse each slice individually to remove the salt, drain in a colander, and squeeze stacks of slices in the hand to press out the water.

For the pickling liquid, mince 8 large garlic cloves very finely; add a quarter teaspoon ground cumin and 120 ml white vinegar; mix.

Heat about 2 cm of frying oil in a frying pan on high heat; test with a drip of water.

Lay the slices in one by one, away from you, without overlapping; fry on high heat 4 to 5 minutes until light golden underneath, covered with a splatter guard.

Flip and fry another 3 to 4 minutes until golden on both sides.

Drain a few seconds and put straight into the pickling liquid, coating each slice; fry the remaining batches, adding the two green chillies with one batch.

Let sit at least 6 hours before eating; best after at least a day in the fridge. Keeps covered in the fridge about a week.

To jar: sliced green chilli at the bottom, stack in the aubergines filling gaps, more chilli on top, pour in the remaining liquid and more vinegar to submerge.