The pickled Eggplants ???? I eat with ANYTHING

Instructions

1. Wash and dry, or peel your aubergines, then slice them into slices about 1.5cm (5/8") thick
2. Place the aubergine slices in a bowl and salt heavily. Mix thoroughly to combine
3. Let this sit for 40-60 minutes, then wash the salt off of each slice of aubergine individually
4. Place the aubergine in a colander, and then stack and squeeze the pieces of aubergine to drain them from excess water (do not squeeze excessively until they turn paper-thin, you only want to squeeze water out until they feel dry on the surface)
5. Mince the garlic, and combine with the vinegar and cumin in a heatproof container/bowl
6. Heat enough oil to deep fry the aubergines in a pan, and allow to heat up until a drop of water bubbles and evaporates
7. Fill the pan with aubergine slices, but do not overfill and don't allow them to overlap. Fry on high heat for 4-5 minutes until golden on the underside. Don't forget to also fry a chilli
8. Flip your aubergines over when gold, and cook for 3-4 mins more (timings may vary, trust your gut with this)
9. Once golden on both sides, remove from the oil and allow to drain for a few seconds before mixing with the pickling liquid.
10. Repeat steps 7-9 until you have fried all the aubergine and at least one chilli
11. Slice a raw green chilli into thin strips, then mix it with the aubergines and let the aubergines pickle. Seal with a lid and store in the fridge