Pickled fried eggplants with garlic and greens

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Ingredients

For 3 cans of ½ liter capacity:

• 1½ kg of aubergines;
• 3 teaspoons of salt;
• a few tablespoons of vegetable oil;
• 3 medium heads of garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• 60 ml of vinegar 9%;
• 1½ teaspoons of sugar.
  
  

Preparation

Cut eggplants in circles about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Press and rinse the eggplant. Fry them with hot oil until golden brown on both sides. Grind garlic, parsley and dill. Add the vinegar, salt and sugar and mix.

Distribute on the bottom of sterilized cans of 1 teaspoon of garlic mix. Top with a few eggplant slices. Repeat the layers until you completely fill the jars.

Cover them with lids and put them in a saucepan, covering the bottom with a cloth. Pour the water on the shoulders of the cans into it and bring it to a boil. Sterilize the jars for 20 minutes and roll them.

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