Category : Vegetables
Author : HeyU
Hits : 3072
Rating :
Date : 23/08/2002
1 lb (8 to 10) smallest eggplants 4 cup Water 1 Head (about 8 cloves) garlic, peeled 1/4 cup Dried mint 2 tbsp To 3 tb hot red chili flakes to taste 1 tbsp Ground cinnamon 1 tbsp Salt 1 or 2 cups white or red vinegar
Small finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several months but should be refrigerated after it matures & once it is served.1. Remove stem from each eggplant & make 2 cuts down crosswise, to within 1-inch of bottom. Bring 4 cups of water to a boil, add eggplants, & cook over moderate heat for 5 mins. Drain & cool in colander for 1/2 hour. Set aside.2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a medium but not too fine consistency. There should be some texture. Push apart 4 prongs of each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a glass jar & pour in enough vinegar to cover them.If there is any leftover spice mix, put that into jar with the eggplants. Let pickle mature for 5 days before serving, then refrigerate.
Nectarine Selection
Good-quality nectarines will be fairly large, have smooth, unblemished skin and will be firm but not rock-hard. Ripen nectarines at home for 2 to 3 (...)
Read More
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich
Category:SandwichesHits:38145
Rating: