Preheat the oven to 350°F. Wash the eggplants and cut them into 1 ½-inch thick slices.
1
Line a baking sheet with parchment paper and lightly grease it with olive oil. Place the eggplant slices on the sheet and bake for 25 minutes, flipping them halfway through.
2
In a large bowl, combine all the ingredients for the marinade, including garlic and spices. Mix the marinade ingredients well until fully blended.
3
Once the eggplants are baked, cut them into thin strips and place them in the bowl with the marinade.
4
Gently toss the eggplant strips to ensure they are evenly coated with the marinade.
5
Cover the bowl and refrigerate for two hours, stirring occasionally.
6