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Pickled Stuffed Eggplant - pareve

Posted by : Lita Lotzkar

     Yield: 10 servings

     10 ea Japanese eggplants
      1 bn Celery
           Vinegar
           Salt

     STUFFING:
  
    1/2 sm Head cabbage
      1 lg Red bell pepper
      1 sm Head garlic, peeled &
           -- separated
      1 bn Fresh dill
           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.

-Soar----

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