Lebanese pickled eggplant stuffed with garlic from The Joy of Pickling, Third Revised Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market (page 208) by Linda Ziedrich

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Notes about this recipe

  • Barb_N on November 02, 2014

    I have a batch of these brining right now, so taste test is pending. I used 3 inch eggplants as recommended but they were hard to stuff. Also, half the batch ended up mushy during steaming. If possible I would steam them in one layer.

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