How to make
The eggplants are washed under running cold water, their stems are removed and without peeling, they are cut into slices.
The eggplant slices are salted and left in a colander for 20-30 minutes to release their bitter juice.
After that, several eggplant slices are taken, placed on top of each other and carefully squeezed out of the bitter juice with your hands.
In a frying pan with heated oil, a whole, slightly split clove of garlic is added to fry and flavor the fat. Remove it from the pan and fry the eggplant slices in the oil until golden brown. Turn them over and fry them on the other side as well.
The fried slices of eggplant are transferred into a suitable container, sprinkled with a little salt and apple cider vinegar and with the finely chopped fresh garlic and the chopped cloves of garlic.
It can be eaten as a hot or cold appetizer or hot grilled side dish immediately.
The pan-fried eggplant with garlic is very tasty.
