Eggplant for Winter Lunch

Eggplants prepared in this way are stored throughout the winter. They can be used as an ingredient for salads, as a side dish for meat and fish, and serve as a cold appetizer.

Ingredients

• vegetable oil - 2-3 tbsp. l.
• garlic - 1 head
• 2 tbsp. l. salt
• 1 kg eggplant

Directions

1. 1. Wash the eggplants, cut them lengthwise into thin slices, sprinkle with salt, put in a bowl and put under a press. After 1 hour, drain the separated juice. Peel and crush the garlic.
2. 2. Heat vegetable oil in a frying pan. Fry the eggplants in portions until golden brown, 1.5 minutes each. from each side. Place very tightly in a jar, alternating with crushed garlic.
3. 3. Pour 2-3 tbsp. l. calcined vegetable oil. Eggplants prepared in this way are stored throughout the winter. They can be used as an ingredient for salads, as a side dish for meat and fish, and serve as a cold appetizer.