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Stuffed Eggplant Pickles

 

29

Yield

10

servings

Prep

8

hrs

Cook

0

min

Ready

3

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

10 each japanese eggplants
*
1 bunch celery
*
1 x vinegar
*
1 x salt
*
Stuffing
0.5 small cabbage
head cabbage
*
1 large sweet red bell peppers
1 small garlic
head, peeled, and separated
*
1 bunch dill weed
fresh
*
1 x celery leaves
*

Directions

Boil unpeeled eggplants about 5 to 10 minutes, until 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 until 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 teaspoons 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 40% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 10% Vitamin C 35%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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