Print
Email
Add a photoServings: 10
Ingredients
- 10 x Japanese eggplants
- 1 bn Celery
- Â Â Vinegar
- Â Â Salt
- 1/2 sm Head cabbage
- 1 lrg Red bell pepper
- 1 sm Head garlic, peeled & separated
- 1 bn Fresh dill
- Â Â Celery leaves
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
