- eggplant - 5 Kilograms
- cloves of garlic - 1 glass
- hot red pepper - 2 pieces
- a bunch of parsley - 1 Piece
- bunch of dill - 1 piece
- celery - 1 Piece
- bunch of cilantro - 1 Piece
- vegetable oil - 1 glass
- vinegar - 1/2 cup
- salt - 3-4 st. spoons
Rinse the eggplant thoroughly and cut into large cubes. Immerse in boiling water, cook for about 3 minutes. Transfer the vegetables to the dishes, allow them to drain and cool down. Pass through the meat grinder greens of parsley, dill, celery, coriander, peeled garlic cloves and pepper. Mix with salt, vinegar and butter. We put the marinade in the eggplant, then mix it thoroughly. Lay the eggplants on the cans, cover with a lid and put them in the refrigerator. In a few days you can eat.
Servings: 5