EGGPLANT PICKLES

6 To 8 small eggplants
- stems removed (2 lbs)

3 c Water
1 tb Salt

1/2 c Italian flat-leaf 
parsley, chopped

1/4 c Celery leaves, chopped

1/3 c Fresh mint, 
coarsely chopped

6 Cloves garlic, chopped

1/4 ts Hot red chili flakes

1/2 ts Salt

1 ts Dried marjoram

1 c To 2 c white 
or cider vinegar


Cut 3-4 incisions into 1 
side of each eggplant, 
1-" long & 1-" deep. 

Bring water to a boil in 
pan w/1 tb salt. 

Add eggplant, cover pan, 
& cook over moderate 
heat for 5 mins. 

This should be enough to 
make eggplant soft 
but still firm. 
Drain well and cool.

Put eggplant on cloth 
owel & press down w/heavy 
plate for 15 mins to squeeze 
out excess water. Set aside. 

Mix parsley, celery, mint, 
garlic, chili flakes, salt,
and marjoram together. 

Stuff 1 heaping teaspoon of 
mixture into each of the 
incisions in eggplants. 

Fit eggplants into a glass jar
& add enough vinegar to cover
them. 

Cover jar. 

Let pickle stand at 
room temp 15 to 20 
days to mature. 

Refrigerate after opening.