Pickled baby eggplants
Pickled baby eggplants

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pickled baby eggplants. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pickled baby eggplants is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Pickled baby eggplants is something that I’ve loved my whole life. They are fine and they look wonderful.

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To get started with this recipe, we have to first 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:
  1. Make ready 1 kg baby eggplants, small and firm
  2. Make ready 20 sprigs fresh celery
  3. Make ready 4-5 carrots finely chopped
  4. Prepare 5-6 garlic cloves, finely chopped
  5. Prepare finely chopped parsley
  6. Take a few celery leaves, finely chopped
  7. Get salt, red pepper (as much as you like)
  8. Make ready oil, vinegar (strong)
  9. Take a few drops of lemon

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. This recipe brings out the best of eggplant's flavors and texture.

Steps to make Pickled baby eggplants:
  1. Wash the eggplants and remove their stems carefully. Score them lengthwise taking care not to split them.
  2. 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).
  3. 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.
  4. Chop the carrots, parsley, garlic and celery leaves finely, add salt and pepper and mix the stuffing well.
  5. Stuff the baby eggplants carefully so that they don't split and wrap them well with the sprigs of the boiled celery.
  6. 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.
  7. When it is time, empty the vinegar and cover with as much oil as it takes to cover them..
  8. They are ready in 24 hours. We store in the fridge. Bon appetit!

It is often served on a mixed antipasto platter alongside sun-dried tomatoes, salami, pickled mushrooms, cheese, olives, mozzarella di bufala, grilled peppers, and bread. Choose eggplants that are medium in size, as these tend to be sweeter and have fewer seeds. Slit each eggplant, as shown in the photo. Place in a large pot and cover with water. Bring to a boil over medium-high heat.

So that’s going to wrap it up with this special food pickled baby eggplants recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!