Fast salted eggplants.

 Wash the eggplants, cut off the stalk and not completely cut in half.

Dip in salt water and boil until soft with bay leaf. Should be easily pierced with a match.

Anoint the middle with crushed garlic. Let it lie down a little and soak.

Cut into pieces, add the onion in half rings and pour over with vegetable oil.

Sprinkle with parsley, dill, black pepper and eat with potatoes, cooked in a jacket, washed down with tomato juice. Bon Appetit!

Such eggplants can be fermented by filling with brine: 350 g of salt for 5 liters of water. They will be ready in a month.