Ingredients:
- 700 grams of eggplant
- 1/2 bunch dill
- 4 cloves garlic
- 2 x. q. vegetable oil
- 3-4 tablespoons lemon juice
- 2 l su
- 1.5-2 x.q. salt
Preparation:
Eggplants are finely chopped (about 1-1.5 cm). Add salt to the water, bring to a boil, put the eggplants in boiling water and cook for 5 minutes.
Put the eggplants in the strainer. Finely chop the fennel, mash the garlic with the garlic clove. When the eggplants cool, add the dill and garlic, mix, add the lemon juice and pepper, mix again. Add vegetable oil, mix, cover and keep in the refrigerator for 1 day.
Bon Appetit!