Preserves, Canning (4 votes)
6 to 8 small eggplants - stems removed (2 pounds)
Cut 3-4 incisions into 1 side of each eggplant, 1-" long and 1-" deep.
3 cups water
1 tablespoon salt
1/2 cup Italian flat-leaf parsley, chopped
1/4 cup celery leaves, chopped
1/3 cup fresh mint, coarsely chopped
6 cloves garlic, chopped
1/4 teaspoon hot red chili flakes
1/2 teaspoon salt
1 teaspoon dried marjoram
1 to 2 cups white or cider vinegar
Bring water to a boil in pan with 1 tablespoon salt.
Add eggplant, cover pan, and cook over moderate heat for 5 minutes.
This should be enough to make eggplant soft but still firm. Drain well and cool.
Put eggplant on cloth towel and press down with heavy plate for 15 minutes to squeeze out excess water. Set aside.
Mix parsley, celery, mint, garlic, chili flakes, salt, and marjoram together.
Stuff 1 heaping teaspoon of mixture into each of the incisions in eggplants.
Fit eggplants into a glass jar and add enough vinegar to cover them.
Let pickle stand at room temp 15 to 20 days to mature.
Refrigerate after opening.
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