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18 medium-small eggplant 2 cups chopped walnuts 2 Tbsp. salt 5 cloves garlic Mix nuts and salt together. Remove stems and wash eggplant. Place eggplant in boiling water and keep submerged. Cook 3 or 4 minutes. Remove from water. Put lengthwise slice in eggplant to make a pocket. Squeeze gently between palms of hands to remove excess water. Stuff eggplant pockets firmly with nuts and salt mixture. Pack firmly in jars, placing garlic clove between layers of eggplants. To drain any remaining water from eggplant, place open end of jar upside down on tray, leaving overnight. Cover completely with oil. Place lid on tightly and let set for approximately two weeks before serving. Eggplant should constantly be covered with oil to keep from molding. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |