The eggplant in Bulgarian

6 kg eggplant

1,6 kg tomatoes

1,9 kg onion

120 g garlic

100 g parsley

900 g vegetable oil

150 g salt

0,4 g pepper black bitter pepper

0,4 g bayberry powder

10 g seeds of caraway or dill

Eggplant cut into circles with a thickness of 15-20 mm Mugs placed for 5 min in a solution of salt 12% concentration (1 l of water and 120 g of salt), then take out, let the brine to drain circles and fry until Golden color in the oil. Cool.

Onions cleaned, washed, cut into rings, fried in vegetable oil. Tomatoes are washed, remove the stem, cut into slices or mince, heated to boiling and forced through a sieve. Mashed mass is boiled to reduce the volume by 1/3. Garlic, peeled, finely chopped. Greens washed and finely cut. Mix all ingredients, add spices and heat to boiling, stirring constantly.

In dry heated banks put a small layer of meat, then a layer of fried eggplant and so alternate layers before filling jars. The top should be a layer of stuffing. Filled with banks served boiled lids and place it in a container of water heated to 60-70 �C for sterilization. Time sterilization at 100 �C for cans with a capacity of 0.5 l 25 min, 1 l - 35 minutes After processing the jars hermetically sealed, turned upside down and cool.

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