Salt eggplant

eggplant

garlic

For the brine:

1 l water

1/2 tbsp. salt - 2

Rinse the eggplant and blanch in boiling water for 10 minutes. Then the prick eggplant with a fork and put under the press overnight. The next day, the eggplant lard with garlic, put in jars, pour the hot brine and sterilized for 20 minutes. Then banks roll.