Eggplant with garlic and dill

Ingredients for 6 servings:

• 2 eggplant(s)
• 50 g dill, fresh
• 6 garlic cloves
• Salt
• n. B. vinegar
• e.g. sunflower oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 45 minutes

Cut the eggplants into 1 cm thick slices. Layer the slices in a bowl and sprinkle each layer with salt. Cover, preferably with a weight on top, and let rest for 2 hours. This will prevent the eggplants from absorbing as much oil while frying. Meanwhile, dice the garlic and finely chop the dill. After the resting time, pat the eggplants dry with kitchen paper. Heat the oil in a pan and fry the eggplant slices on both sides over medium heat, one by one. Add more oil as needed. Use a sealable container or bowl and layer the eggplants. Sprinkle each layer with salt, drizzle with vinegar (don’t be too sparing; the eggplants need to be acidic), and sprinkle with dill and garlic. Let the eggplants rest in the refrigerator for 24 hours. Then remove the garlic and dill and serve as a side dish or snack. The longer they stay in the refrigerator, the better they taste.