Yield: 10 servings
|10 eaches||Japanese eggplants|
|½ small||Head cabbage|
|1 large||Red bell pepper|
|1 small||Head garlic, peeled &|
|1 bunch||Fresh dill|
Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft. Drain & cool. Squeeze out the moisture. Place a heavy object over the eggplants & let stand overnight.
Boil whole ribs of celery till soft & set aside.
Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling.
Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with the salt (2 ts salt for every cup of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves.