- Eggplants - 5-6 pieces
- Apple vinegar - 150 milliliters
- Water - 2 Cups
- Carnation - 4 pieces
- Bay leaf - 5 pieces
- Peppercorns - 10 pieces
- Brown sugar - 3 items. spoons
- Salt - 1.5 Art. spoons
- Vegetable oil - 1 st. a spoon
- Garlic - 10 teeth
Take eggplant, peel, cut along slices (about 1 cm in thickness) and fry in vegetable oil until golden crust. For those who love a more distinctive taste, I advise fried eggplants to be rubbed with garlic. But you can do without it. This is already at your discretion, there is not much difference, the only thing that the eggplant turns out to be more acute. The next step is to prepare marinade. All the ingredients intended for the marinade are: water, vinegar, cloves, bay leaves, pepper, sugar, salt, garlic to bring to a boil and cool. Now the eggplant needs to be poured with marinade. But you need to do this: first in the marinade dip eggplant slices one at a time. And put in a saucepan and then pour on top. Put in the refrigerator to insist on 1-5 days, at your discretion and taste.
Servings: 8-12