Wash and peel the eggplant. Photo 1 kg, I was cleaning the eggplants directly on two dishes.

Cut into thin slices, about 0.5 cm thick. Sprinkle with salt and leave for 15-20 minutes to left bitterness. Then pour out the juice and blanchere our eggplant for a few minutes. This difference, I have not heard that it was possible to eat raw eggplant, though dried, so I decided to boil them a bit just in case.

Take out the prepared eggplant and lay on the pallet the dryer (or on the oven rack, but there's a time and temperature I don't know) and dried at a temperature of 50 degrees for about 2.5-3 hours.

Prepare the sauce for our eggplant, mix all the ingredients. 200 gram jar took me about 120ml of oil, half a teaspoon of Basil and rosemary, 2/3 teaspoon paprika, 1/4 teaspoon red hot pepper and 1 large clove of garlic (passed through a garlic press).

When the eggplant podelilis (dry on the outside but soft inside), put them in a jar but not too tightly, fill with filling and put in the fridge for at least a few hours. The longer you stand, the tastier it will be.

It's a fine appetizer to vodka or pizza. I like just a loaf of bread, and if we alternate with sun-dried tomatoes - a fairy tale! The proportions are given approximately, since the exact dimension I was not involved, it was impromptu and it was done "by eye".