How to make
There are no quantities specified, because it depends on the number of jars you intend to fill. Cut the cleaned eggplants into slices lengthwise and salt thoroughly, to allow the bitterness to drain out for 1-2 hours.
Then soak and fry them on both sides in hot oil until ready. Leave the fried eggplants to sit overnight. The next day, put them in jars with lemon slices and sprigs of chopped parsley and garlic between them. Close the jars and leave them for 1 day as is.
In that time, they will have released a lot of oil. Boil the remaining oil from the frying with equal parts of vinegar, salt to taste and spices. Pour the marinade into the jars and close them. Sterilize for 10 minutes.