Pickled Eggplant

Pickled Eggplant

Ingredients:

½ kg egg plant (small size)

3 garlic cloves

1 red hot pepper

¾ tsp salt

1 celery stick

1 TBSP lemon juice

½ cup white vinegar

Method:

- Wash eggplant and boil for 10 minutes, keep small quantity of boiled water aside.

- Smash garlic, pepper, salt, and celery properly in a mortar and pastel until paste.

- Mix lemon juice with garlic paste.

- Cut eggplant from one side longitudinally, stuff with the mixture, put in a glass jar or a pot.

- Stir the rest of the mixture with vinegar and the boiled water, season with salt and pepper. Pour the mixture over the egg plant and leave for a day in the fridge.