Torshi Betingan

• 2 pounds very small, long, thin eggplants (34 inches long)
• Salt
• 4 or 5 cloves garlic, finely chopped
• 1 or 2 small dried chilies, finely chopped
• 2 1/2 cups water
• 1 1/4 cups white-wine vinegar

1. Wash the eggplants.
2. Do not peel them, but make a small slit lengthwise in each one.
3. Poach them in boiling salted water for 510 minutes, until softened, weighing the eggplants down with a small, heavy lid.
4. Drain, and when cooled, press gently to squeeze the water out.
5. Mix the chopped garlic and chilies and stuff the eggplants with this mixture through the slits.
6. Arrange them in layers in a glass jar.
7. Put the water, 1 1/2 tablespoons salt, and the vinegar in a pan and bring to the boil, then pour over the eggplants.
8. Close the jar tightly.
9. The pickle will be ready to eat after 4 days and will keep up to 2 months or longer in the refrigerator.

very small, salt, garlic, chilies, water, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/torshi-betingan-373628 (may not work)