1 kg Eggplant
120 g vegetable oil
2-3 heads of garlic
For the marinade:
1 l water
500 g fruit flavored vinegar or 5%
Slice the eggplant circles to 1 cm thick, add salt and leave for half an hour.
Water to boil the marinade, add the vinegar.
Cook eggplant marinated chunks, remove using a slotted spoon, drain water to give.
Then eggplant lightly fry in vegetable oil, immediately thereafter, canning: eggplant put in jars layers, each layer of paving the crushed garlic.
Then canning is done as follows: in banks with eggplant poured the marinade, in which the cooked eggplant, banks pasteurized, rolled.