So, we begin. First wash and cut the eggplant slices. Transfer to a bowl, season with a little salt, cover with water and leave for 30 minutes (this is to ensure that the bitterness left). After a time, discard the eggplant into a colander and drain off the water.

Then the eggplant fry in vegetable oil until Golden brown on both sides. Put them in some capacity (I have a container with a tight lid), add the eggplant chopped onion rings, and brushed grains of garnet (although garnet has got some not so, the grains are not very ripe, although the taste is good). Prepare the marinade: water, oil and vinegar bring to a boil, put the spices (hops-suneli, coriander), chopped garlic, salt and pepper (the recipe doesn't specify the amount, so add to taste). But I recommend before pouring the marinade to try. Again bring to a boil, turn off and pour marinade eggplant. Mix (marinade will not cover the eggplant) and leave for the day. I let it cool, put in the refrigerator and periodically stirred.

That's the way the eggplants look after the daily standing. Prescription they need to be firmly put in sterilizovanny jars, close and store in the refrigerator. But I decided not to, because I only had 500 g eggplant. There is nothing to close. We're almost finished.