Pickling is a good way to preserve vegetables and hat is why they are popular in many places in Africa, especially along the places visited by Portuguese sailors. This particular recipe is more popular along the Mediterranean.
Boil eggplants for 30 minutes in water with salt. Drain water and allow to cool.
Once eggplants have cooled, blend garlic, cumin, salt, black pepper and cayenne pepper. Cut along eggplant to make a pocket and fill with the garlic mixture.
Place garlic stuffed eggplant in a glass container, with the opening on the top, and pour over water and vinegar.
Marinate in the refrigerator for at least two days.
Serve cold, draining liquid, as they are or sliced.
Optionally, sprinkle chopped parsley and drizzle a little olive oil over the sliced eggplant.
Serve pickled eggplants as appetizer.
The preparation time given does not take into account marinating.