Fried eggplant with lemon

Category: Blanks
Fried eggplant with lemon

Ingredients

Eggplant 2.5KG
Lemons 2 large
Salt 4 tbsp. l
Dill and parsley 2 bundles
Bitter pepper 1 large pod
Frying oil if necessary, at least 1.5 cups

Cooking method

  • Cut the eggplants into "nickels" 5-7 mm thick. Sprinkle with salt, set aside for 30 minutes. Chop the greens and hot peppers and mix. Fry the eggplants over high heat in vegetable oil on both sides until soft; immediately put tightly in prepared jars, shifting thinly-thinly sliced ​​lemon and chopped herbs with hot pepper and "trampling" with a fork so that there are no voids in the jar. The last layer, under the lid, is the hot eggplant. Roll up and cool.

The dish is designed for

2.5 l

Time for preparing:

2 hours

Cooking program:

plate

Note

I found the recipe several years ago on RussionFood.com and changed it a little.
You can add garlic, basil, etc. You can also vinegar if you want sour.
When "trampling down" the eggplant rings are slightly crushed, but these are not cucumbers to crunch and keep their shape.
Yes, there is a lot of butter, but it's delicious, especially with meat and hot potatoes. And especially in winter !!

Zoya Grishina
What? Are the jars not sterilized?
TATbRHA
Certainly sterilized, how could it be without it.

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