| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 1 bunch Parsley
- 1 glass Vinegar (approximate amount of vinegar)
- Salt
- 4 tablespoons Soy sauce
Ingredients
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Instructions
- Wash the eggplants, put them in cold water, bring to a boil and boil for about 10 minutes. We check readiness with a fork. The fork should easily fit into the eggplant.
- Remove from the pan and allow to cool.
- Then cut into small pieces.
- Put a layer of eggplant, chopped parsley, a little salt in the pan, and sprinkle with vinegar and soy sauce. Then again, a layer of eggplant, parsley, salt, vinegar and soy sauce, and so all the eggplants.
- Cover with a plate, put the cargo and send it to the refrigerator for a week.
- In a week, the eggplants are ready!
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