Cut the ends off the eggplants, peel them, and slice into long strips similar in size to shoestring fries. Add to a large bowl and stir in ½ cup coarse salt.

Press the salted eggplants overnight using layers of dinner plates and weight. Ensure liquid drains off.

Rinse the pressed eggplants in ice water and squeeze them dry. Mix with 2 tablespoons white vinegar and let rest for 15 minutes.

Heat a splash of olive oil in a skillet, then briefly sauté garlic, red pepper flakes, oregano, and sea salt until fragrant without cooking the garlic. Let cool.

Mix the garlic-herb oil mixture into the eggplants along with the remaining olive oil. Combine thoroughly.