Method

The aubergines are cut in half lengthwise and scalded with boiling water, and well drained on a colander or a sieve. They are then stuffed with finely chopped carrot and a little chopped garlic, also scalded with boiling water. The 2 halves are put together and tied with thin strips from the coarse outer sticks of celery and are then put in a jar. Cold vinegar, previously boiled with spices, is put over them and the jar is closely covered.

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