Saw those lovely small eggplants yesterday just perfect for pickling for now and making makdous later on.
I combined two recipes together, so stuffing was a mix of tomatoes, garlic and chili peppers.
Ingredients and method :
# small eggplants.
# finely chopped tomatoes.
# minced garlic.
# hot green and red peppers.
# lemon slices and juice.
# salt, chili flakes.
Water and salt brine.
# boil eggplants till a bit tender.
# mince garlic with chili peppers then mix all with tomatoes, lemon juice and 1 tablespoon salt.
# stuff eggplants as much as you can.
# arrange them in a clean glass jar then add water salt brine.
# leave to be done for 1 week.
Though I felt like I’m an old lady doing these cause they’re related to my late grandmas in some kind of way, these pickles were a must in every household long time ago, done usually this time of year when tomatoes and peppers are abundant to be preserved for winter time.
It’s a very easy procedure specially if you’re not making massive amounts like old times, I clearly remember large glass preserving pots all set up to be kept inside cupboards along with makdous and olives.
You simply cut pepper stems and remove seeds as much as you can then stuff them with hard chopped tomatoes, minced garlic and dry mint. Close and arrange in a pot then add brine which is a big tablespoon of salt to each cup of water. Then add one tablespoon of vinegar and one chili pepper if you like.
I added some olive oil on top to prevent fermentation .
Close and leave for 3-4 weeks till it’s done,you can serve it with labaneh or cheese as you wish.