Category : Vegetables
Author : HeyU
Hits : 3183
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.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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