For this recipe, I fry eggplants in a grill pan, but a regular non-stick one will also do. The main thing is that less oil is used in the process, because it will go into the marinade anyway. The snack is well stored in the refrigerator.
Ingredients
- Eggplant - 1 kg
- Salt - 2 art.l.
- Vegetable oil - l
- Garlic - 1 head
- Chili pepper - 4 pieces
- Greenery - 1 bundle
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Cut the eggplant into circles, salt it and leave it under the press for an hour.
Drain the juice, squeeze the eggplant and fry until tender on both sides.
Put them in a jar, alternating with chopped garlic, chili and herbs. Sprinkle everything with spices.
Pour the eggplant with vegetable oil and let it brew.
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