INGREDIENTS

• 1 kg. eggplant;
• garlic cloves;
• dill;
• vegetable oil;
• salt.

METHOD

1. Eggplants cut into longitudinal strips or circles. So that they absorb less oil when frying, soak them in salt. To do this, chopped pieces of eggplant must be sprinkled on all sides with salt and after a while, rinse and squeeze out the water. You can also pre-soak eggplant in water. The exposure time in one and the other case is not more than ten minutes.
2. Soak the sliced ​​eggplant slices in a bowl of salted water for twenty minutes and squeeze out after the time has elapsed. Fry a few crushed garlic cloves in a pan with hot oil, then remove the garlic cloves. In the same pan, fry the eggplant on both sides until golden brown. Sprinkle the finished dish with dill and garlic passed through a press.