Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pickled baby eggplants. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pickled baby eggplants is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Pickled baby eggplants is something that I’ve loved my whole life. They are nice and they look wonderful.
Makdous: baby eggplants filled with nutty joy [Pickled Stuffed Baby Eggplant] When I was growing up in Kuwait, my father used to go to the farmers market once a week to buy vegetables and fruits. I still remember that every time he came home, it looked like he bought the whole market. Wash the eggplants and remove the stinger.
To begin with this particular recipe, we have to prepare a few components. You can have pickled baby eggplants using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pickled baby eggplants:
- Prepare 1 kg baby eggplants, small and firm
- Prepare 20 sprigs fresh celery
- Prepare 4-5 carrots finely chopped
- Make ready 5-6 garlic cloves, finely chopped
- Prepare finely chopped parsley
- Take a few celery leaves, finely chopped
- Prepare salt, red pepper (as much as you like)
- Make ready oil, vinegar (strong)
- Take a few drops of lemon
Obviously we love them and I hope to be able to find more baby eggplants this summer. Moroccan Eggplant Pickles with garlic, coriander seeds and cilantro. A delicious way to preserve your garden eggplant just a little bit longer! Drizzle with olive oil and sprinkle with fresh herbs, they make the perfect side to any Mediterranean-style meal.
Instructions to make Pickled baby eggplants:
- Wash the eggplants and remove their stems carefully. Score them lengthwise taking care not to split them.
- Wash the celery well, taking care not to break the sprigs and keep some of the leaves for the stuffing. Boil the rest of the celery, but not overcook it (about 8 minutes).
- Boil the baby eggplants in plenty of water with a few drops of lemon minding to keep them covered in water while they boil (we press them lightly so that they stay below the surface) for about 8-10 minutes. You don't want to overcook them. Remove from heat, drain well and salt them.
- Chop the carrots, parsley, garlic and celery leaves finely, add salt and pepper and mix the stuffing well.
- Stuff the baby eggplants carefully so that they don't split and wrap them well with the sprigs of the boiled celery.
- Lay them out inside a pot and fill with good vinegar till they are well covered. Leave them in the vinegar for about 10-12 hours.
- When it is time, empty the vinegar and cover with as much oil as it takes to cover them..
- They are ready in 24 hours. We store in the fridge. Bon appetit!
The field is tilled before the seed is planted, the garden is weeded before the flower blooms, and the self must know stillness before it. Mix the Pickled Eggplant/Aubergines for the Jars. Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Don't worry if there's not enough oil as the jars. You will fill them with oil later in the process.
So that’s going to wrap this up with this special food pickled baby eggplants recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
