Eggplants with garlic

Cut the eggplants into slices and soak them in salt for one night. Or at least 4 hours

We drain them and place them on the griddle. In a non-stick frying pan (without oil or anything else)

With a brush or paintbrush, we spread one by one the garlic and parsley, which we have previously mixed with a pinch of salt and the olive oil. We put in a glass jar and it lasts more than a month.

Pd: my mother loved to add a splash of vinegar to give it an acid touch, but that's a matter of taste. Of taste. Pd2: it is eaten on toast, or in sandwiches, or just like that!