Preparation:
Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too
soft. Drain and cool. Squeeze out the moisture. Place a heavy object over
the eggplants and let stand overnight. Boil whole ribs of celery till soft and
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 and celery leaves. Mix together. |
