Stuffed Eggplant Pickles

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stuffed Eggplant Pickles

condiments, turkish

10 each japanese eggplants
1 bunch celery
1 vinegar
1 salt
----STUFFING----
1/2 small head cabbage
1 large red bell pepper
1 small head garlic, peeled & - separated
1 bunch fresh dill
1 celery leaves

Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft. Drain & cool. Squeeze out the moisture. Place a heavy object over the eggplants & let stand overnight. Boil whole ribs of celery till soft & set aside. Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling. Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top. Combine enough vinegar to cover the eggplants, with the salt (2 ts salt for every cup of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated. STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves. Mix together.