Salted eggplant

1 serving


eggplant of violet color is taken, with dense and elastic pulp. washed and then blanched in boiling salted water for 5- 8 minutes. cooled. put into prepared clean containers, pouring with salt (at the rate of 1 kg of salt per 100 kg of fruits). each second or third layer of eggplant is transferred with crushed parsley and celery greens and sweet pepper, as well as garlic and bitter green pepper. so fill the container completely. 4-5% salt solution is poured. 5-b days kept at room temperature. then stored in the cold. such eggplants can be used as a semi-finished product to make caviar.