Stuffed Eggplant Pickles
10 japanese eggplants
Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft. Drain and cool. Squeeze out the moisture. Place a heavy object over the eggplants and let stand overnight.
1 bunch celery
1/2 small head cabbage
1 large red bell pepper
1 small head garlic, peeled and separated
1 bunch fresh dill
Boil whole ribs of celery till soft and set aside.
Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling. Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with the salt (2 teaspoon salt for every cup of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated.
Stuffing: Shred cabbage, mince pepper, garlic, dill and celery leaves. Mix together.
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