Marinovanie Baklajane

Pickled Aubergines

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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.