A tasty pickled eggplant makes a great relish or a delicious addition to an antipasto tray.
1 kg carrots
1 garlic clove
1 kg celery
1/2 kg oil
1 kg vinegar
A few peppers
pickling spices, salt, pepper, parsley
1 kg small eggplants
Clean the eggplants and slice them into three parts.
Thinly slice the onion, garlic, parsley, carrot
Boil the eggplants with a little oil until tender, then drain.
Keep one kg. of this water for the pickling process.
Slit the eggplants to be stuffed.
Stuff the eggplants with the sliced onion, garlic, parsley, and carrot mixture.
In the meantime boil the celery until soft and let it drain.
Combine the celery and eggplants so that the celery covers the stuffed eggplants making sure not to let the filling fall out.
Place in sterile glass jars, add one kg. water (kept from earlier), one kg. vinegar and a little oil on top.
Cover and let it stand for one week. Then it is ready to serve.