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Рецепт Stuffed Eggplant Pickles

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Порций: 10

Ингредиенты

Cost per serving $2.18 view details

Инструкции

  1. Boil unpeeled eggplants about 5 - 10 min, until tender but not too soft. Drain & cold. Squeeze out the moisture. Place a heavy object over the eggplants & let stand overnight. Boil whole ribs of celery until soft & set aside. Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling. Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top. Combine sufficient vinegar to cover the eggplants, with the salt (2 ts salt for every c. of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated. STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves. Mix together.

Nutrition Facts

Amount Per Serving %DV
Serving Size 732g
Recipe makes 10 servings
Calories 176  
Calories from Fat 12 7%
Total Fat 1.4g 2%
Saturated Fat 0.22g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 25mg 1%
Potassium 1685mg 48%
Total Carbs 41.48g 11%
Dietary Fiber 24.5g 82%
Sugars 17.38g 12%
Protein 7.36g 12%
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