- 2 eggplant;
- 2 tbsp. spoons oil for frying;
- 2 tbsp. spoons of olive oil for sauce;
- 50 g. Petrushki;
- 2 cloves of garlic.
Fresh eggplants wash, clean from the peel and cut along, so that the tongues are 1-1.5 centimeters thick. In stores sell imported eggplants without bitterness, but if you use your own or purchased on the market, they can be pattering, so it is better to sprinkle them with salt, leave about forty minutes, and then rinse with cold water so that bitterness leaves them.
Eggplants to dry out a napkin and fry from two sides on vegetable oil. Fried eggplants put on a baking sheet in one layer and save. Note that eggplants with frying strongly absorb oil, so it is desirable after they were removed from the frying pan, put on a plate on the napkin to remove excess fat.
Prepare sauce from finely chopped parsley, olive oil and garlic missed through the press. Grease eggplant sauce. You can serve in cold and hot.
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