1 hour 30 minutes
Mary Taylor Simeti
Wash the eggplants and cut off their stems.
Cut the eggplant vertically into 1/2 inch slices, and then cut the slices in half so that you have finger shaped pieces.
Put in a colander, sprinkle with salt, and leave to drain for 1 hour.
Rinse the eggplant thoroughly, drain and pat dry in hot olive oil until delicately browned on all sides.
Drain on paper towels to remove the excess oil, then place in shallow serving dish.
While hot, sprinkle with vinegar, sugar, mint, and garlic. Chill before serving.