Boil eggplants in water till tender.

Remove from water and place in a plate. Make a vertical cut in the eggplants to stuff with filling.

For the filling: mix salt, cumin, garlic, red pepper.

Stuff each eggplant with some of the filling- arround 1/2 teaspoon.

Arrange eggplant one over the other in a container or a jarr. Add vinegar and water.

Close the container and place in the fridge for 6-8 hours