Today I want to share a recipe for savory pickled eggplant with a spicy filling of pepper, garlic and herbs. In my family, no festive feast is complete without this snack! I serve it with fragrant vegetable oil and green onions. Delicious!
Ingredients
Step-by-step cooking recipe
Wash the eggplants, cut off the tails, make a longitudinal incision on each. Boil the eggplant for 8-10 minutes. Then put it in a colander and put it under pressure for 2-3 hours (you can do it overnight).
Peel the hot pepper from the seeds, chop.
Wash the greens, dry them slightly and chop them coarsely. Pass the garlic through the press.
Combine hot pepper, garlic and herbs. Add salt and mix well.
Boil the celery in 1 liter of water for 1-2 minutes. Remove the celery from the water.
Stuff the eggplants with a mixture of pepper, garlic and herbs. If you use celery with stalks, tie the stuffed eggplants with celery stalks.
Fill pre-sterilized jars tightly with stuffed eggplants.
In the broth where the celery was cooked, add salt, sugar, bay leaf, cloves and allspice. Mix everything, bring to a boil, add vinegar, boil for 1-2 minutes and remove the marinade from the heat.
Pour boiling marinade over eggplants in jars. Cover the jars with sterile lids and sterilize in a saucepan with water for 25-30 minutes.
After sterilization, roll up the jars with the workpiece, turn them upside down, wrap them up and leave them to cool completely. Store stuffed eggplants in a cool, dark place.
