Ingredients

• 1 kilo small eggplants
• 1 kilo carrots
• 1 clove garlic
• 1 kilo celery
• 1/2 kilo oil
• 1 kilo vinegar
• A few peppers
• pickling spices
• salt
• pepper
• parsley

Instructions

• Clean the eggplants and slice them into three parts.
• Boil them with a little oil until tender, then drain.
• Keep one kilo of this water for the pickling process.
• Slit the eggplants to be stuffed.
• Thinly slice the onion, garlic, parsley, carrot and stuff the eggplants with this mixture.
• In the mean time boil the celery until soft and let it drain.
• Combine the celery and eggplants so that the celery covers the stuffed eggplants making sure not to let the filling fall out.
• Place in a sterile glass jars, add one kilo water (held from earlier), one kilo vinegar and a little oil on top.
• Cover and let it stand for one week. Then it is ready to serve.