Middle Eastern Stuffed Pickled Eggplant
Wash eggplants; cut stems, leaving crown. Bring water to boil in a large deep pot. Drop in eggplants; cover with heavy plate to hold under water and boil evenly. When water begins boiling again, remove pot from heat; place under cold, running water until eggplants are cool.
6 to 7 pounds tiny eggplants (3 to 4 inches long)
6 cloves garlic
3 hot peppers
water, for boiling
3 cups vinegar
1 cup salt
8 cups water
3 bunches parsley, chopped
3 bulbs garlic, crushed
4 hot peppers, finely chopped
1 teaspoon salt
Prepare stuffing by combining parsley, garlic, peppers, salt and oil in bowl, mix well. Drain eggplants. Slit each eggplant along side; insert 1 tablespoon of stuffing. Place eggplants in hot sterilized jars with garlic cloves and hot peppers. In saucepan, mix vinegar, salt and water; bring to a boil. Pour boiling mixture into jars; fill to 1 inch from top. Seal with lids immediately.
(Makes 6 To 8 quarts)
This receipe is exactly the same as the one in the
RS Atallah, Location not stated.
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