Washed and cleaned of handles eggplant cut into slices 1 cm thick. Add salt and let stand for 2-3 hours. Drip of saline water and fry in heated sunflower oil. Leave to cool and are placed close to vessels, as between them put chopped parsley and garlic. Pressed by weight and are covered with marinade. Top pour sunflower oil, until they cover 1-2 cm.