Fried eggplants in a spicy marinade

Ingredients:

• 2 eggplants
• 2 tbsp. salt
• 1/2 cup olive oil
• 1 tbsp. sugar
• 4 cloves garlic, finely chopped
• 2 tablespoons white wine vinegar
• 2 tsp chili paste
• 1 tbsp fresh parsley leaves, chopped
• 1 tsp fresh mint leaves, chopped

Preparation:

1. Remove the stems from the eggplants. Then, cut each eggplant in half lengthwise and slice the halves into slices just over a centimeter thick. In a large bowl, toss the eggplants with table salt and let them rest for about 15-20 minutes. Rinse and dry the eggplants thoroughly, and toss them with 2 tablespoons of olive oil and a pinch of pepper. Heat a grill pan over high heat. Fry the eggplant slices on both sides until crisp, golden brown stripes appear.
2. Meanwhile, in a small bowl, whisk together the sugar, garlic, and vinegar, then stir in the chili paste and remaining olive oil. Add the herbs and season with salt and pepper.
3. When the eggplants are nicely browned on both sides, remove them from the pan and immediately add them to the marinade (a shallow baking dish works well for this, as the eggplants need to be completely covered in the marinade). Let the eggplants cool to room temperature and serve, or refrigerate in an airtight container.