Ingredients
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
Preparation
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.
