Marinovanie Baklajane

Pickled Aubergines

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

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