So: eggplant wash, cut into circles (just with the skin on) and put in salt water for 30 minutes (to the bitterness left). The passage of time, drain the water, eggplant put into a colander to the rest of liquid glass. Further down the recipe for them need to fry in vegetable oil on both sides until Golden brown. N OYA have done differently. Moved them to Deco, greased, put in oven and bake until soft. The difference in these methods only in the fact that after frying the aubergines are Golden, and then oven - no. Ready to shift the eggplant to a bowl.

Prepare the dressing: garlic, peel the pepper, remove the middle part (i.e. seeds). Finely chop the garlic, pepper and herbs. And all this added to the finished eggplant.

Same here, add vinegar, salt (I put 1 tsp), oregano (I had dried, if fresh, then recipe 2 sprigs) and stir. Try the taste, if needed add salt, because the recipe she was going to taste (I only had 1 hour. L.) and stacked tightly in prosterilizovannogo jars. I got one jar (the one that is pictured).

Now take olive oil and pour the eggplant top to bottom (the oil used at room temperature). The Bank roll (or close). Place in a cool place (I kept in the refrigerator) somewhere for a month. But what I discovered after two weeks.

Here's the appetizer of eggplant turned out.