Egyptian Pickled Eggplant - Betingan Mekhelil

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1. 1Step 1: In a mortar and pestle or food processor, combine garlic, chili pepper and salt and pound or process into a paste. If you don't have these tools, mince garlic and chili as finely as possible, top with salt and crush with the side of a knife to reach a pasty consistency.
2. 2Step 2: Add cumin, vinegar, water and minced parsley to garlic and chili paste. Set aside.
3. 3Step 3: Wash eggplant and trim the ends. Slice into 2 cm/ 1/2 inch rounds.
4. 4Step 4: Heat oil in skillet over med-high heat until shimmering. Fry eggplant, flipping carefully, until deep golden brown on both sides and cooked through- about 10 minutes.
5. 5Step 5: Transfer eggplant to storage container with airtight lid, without draining oil. Spoon pickling mix all over eggplant, making sure to tuck eggplant in so its all covered.
6. 6Step 6: Serve hot or transfer to fridge until cool, preferably overnight