Very simple and quick to prepare. You can eat in an hour, you can prepare for the future.
|Cooking time 60 minutes||Number of servings -|
Take the eggplants.
Cut into stripes.
Boil until tender in salted water, about 30 minutes.
When cool, cut into.
Small cut dill.
Press out garlic, add sunflower oil and vinegar.
An hour later you can eat. In the refrigerator, these blue ones are stored for a very long time, we even on New year opened. Bon appetit!