Aubergine with garlic and parsley

In order to really appreciate this next winning recipe you have to be a fan of aubergine and garlic (lots and lots of it). Can you tell how it found its way into my heart?
Mom has been making aubergine with garlic and parsley for as long as I can remember. It has always been the talk of the social occasion it has been made for. If you are not familiar with aubergine and don’t eat it as much as my family, I can imagine the skepticism running through your mind. However, you have nothing to fear when it comes to this dish! It is juicy, tasty and delightful.
You don’t need many ingredients to create this wonder dish and, once the aubergines have been degorged (a technique used to remove liquid from the aubergine) it takes minutes to put together.
Have a go; it’s delicious!
4 large aubergines (brinjals/eggplant)
Salt for degorging
Oil for frying
250ml white vinegar
10 cloves garlic, chopped and crushed
1/2 bunch parsley
65ml olive oil
Slice aubergines into rounds, about ¾ cm thick.
Salt well and leave for 1 to 2 hours to degorge (extract water out of aubergines).
Chop parsley finely.
Rinse aubergine pieces well.
Pat them dry.
 Fry in a pan with oil until soft and cooked.
Dip immediately in vinegar for a few seconds.
Finish by layering alternately with garlic, parlsey and drizzles of olive oil.
Refrigerate until required.
(Serves 5- 6)
Tip: It keeps for a week!