Recipe information
Yield
makes 2 quarts
Ingredients
2 pounds very small, long, thin eggplants (3–4 inches long)
Salt
4 or 5 cloves garlic, finely chopped
1 or 2 small dried chilies, finely chopped
2 1/2 cups water
1 1/4 cups white-wine vinegar
Preparation
Step 1
Wash the eggplants. Do not peel them, but make a small slit lengthwise in each one. Poach them in boiling salted water for 5–10 minutes, until softened, weighing the eggplants down with a small, heavy lid. Drain, and when cooled, press gently to squeeze the water out.
Step 2
Mix the chopped garlic and chilies and stuff the eggplants with this mixture through the slits. Arrange them in layers in a glass jar.
Step 3
Put the water, 1 1/2 tablespoons salt, and the vinegar in a pan and bring to the boil, then pour over the eggplants. Close the jar tightly. The pickle will be ready to eat after 4 days and will keep up to 2 months or longer in the refrigerator.
