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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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| Main Page >> Pickle Recipes >> Stuffed Eggplant Pickle | |||||||||||
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Patlican Dolmasi Tursusu
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# Wash the eggplants, clean its green leaves, cut the heads of them. Add them into the boiling water with lemon juice, parboil.
# Get the eggplants out, place on a flat place like tin, and put a weight for removing its bitter taste. Let it stand for a night. # The day after, stuff the cabbage leaves, red capsicums, carrots, some garlic cloves, both of them are finely sliced and kneaded with salt into the eggplants which are slit particularly. # Belt the stuffed eggplants with parsley stems firmly. # Put the stuffed eggplants into the jar, place pounded garlic between them. # After filling the jar fill vinegar until it reaches half of the jar, fill the other half with water. # Pour this liquid mixture into a bowl from the jar, add rock salt and salt of lemon and whisk very well. # Now fill this mixture into the jar which is filled with eggplants again. # Put heavyweight stuff on the top, it can be a well cleaned stone. Cover the jars lid very well. # Eggplants absorb the liquid very fast. So you should add vinegar 5 days later. Note: You must use rock salt while preparing pickle definitely. |
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