Egyptian Pickled Eggplant
- 5 Japanese eggplants (thinner and longer
- than traditional eggplants).
- Boiled in water for 30 minutes then
- drained well and cooled to room
- temperature
- 2 heads garlic -- cleaned and pressed
- or chopped
- 1 hot pepper -- chopped
- 1 teaspoon salt
- 1 cup vinegar
- 1/2 cup sea salt
- 4 cups water
- Cut each eggplant lengthwise into two halves.
- Mix garlic with hot pepper and salt.
- Fill each eggplant half with some of the garlic mixture.
- Pinch the eggplant slightly to keep the filling inside. You can use a
- string, parsley stems, or other media to tie them. Arrange the stuffed
- eggplants in a pickling jar.
- Combine the vinegar, sea salt and water. Boil for 5 minutes, then cool to
- room temperature.
- Pour the liquid on the eggplant to cover by at least 3 inches.
- Seal jar and set to pickle for 2-3 weeks.
eggplants, eggplants, water, well, garlic, pepper, salt, vinegar, salt, water
Taken from www.epicurious.com/recipes/member/views/egyptian-pickled-eggplant-50134353 (may not work)