Eggplant in oil: A snack with a savory garlic aroma

Prepare the eggplants for this delicious dish! Wash them thoroughly under running water, gently pat them dry with paper towels, and skillfully trim the ends. Then, using a very sharp knife, slice the eggplants lengthwise into thin, elegant slices.

Immerse the eggplants in the process of getting rid of bitterness! Place them in a wide bowl, sprinkle generously with salt. Cover with a board or a plastic container of a suitable size, place a small press on top. Leave for 1 hour so that the salt draws out the excess moisture.

Prepare the garlic to give the dish a unique flavor! Separate the head of garlic into cloves, carefully peel each one, and then chop finely. Drain the released liquid from the eggplant slices and dry them thoroughly with paper towels.

Fry the eggplants until golden brown! In a large skillet, heat vegetable oil and fry them in batches, so that the slices are loosely arranged, on both sides (about a minute and a half on each side).

Complete the canning process with love and care! Heat the vegetable oil for canning until very hot. Pack the fried eggplant slices very tightly into prepared jars, alternating with garlic. Pour in the hot oil and close with a screw-on lid. Let cool and store in a dry, cool, and dark place.