Eggplant (2)

1 kg eggplant

2-3 garlic - head

120 g vegetable oil

salt

5 vinegar%, fruit or flavoured

1 l water

Cut eggplant 1 cm thick, salt and leave for 1 hour Prepare filling. Boil in her eggplant in small portions 2-3 min after boiling. Remove the eggplant with a slotted spoon into a colander and allow to drain. Hot eggplant slices removed from the water, lightly fried in hot oil on both sides. Put in sterilized jars, shifting each layer of finely chopped garlic and condensing. Fill the jars to the top, pour the remaining filling, pasteurized and hermetically sealed.