Quick Pickled Eggplants – Ready to Enjoy the Same Day

Recipe directions

• Prepare the Eggplants
• Pour the vinegar into a large pot and bring it to a boil.
• Remove the stems from the eggplants.
• Make one deep lengthwise slit in each eggplant without cutting all the way through.
• Place the eggplants into the boiling vinegar.
• Add the salt.
• Simmer for 5-7 minutes, until slightly softened but still holding their shape.
• Remove the eggplants from the pot.
• Blanch the Celery
• Place the celery into the same vinegar.
• Blanch for 2 minutes.
• Reserve a few fresh celery stalks for the filling before blanching if desired.
• Remove the blanched celery and allow it to cool.
• Prepare the Filling
• Peel the carrots.
• Remove the seeds from the peppers and cut them into chunks.
• Roughly chop the onions and garlic.
• Pulse the onions and garlic in a food processor until finely chopped but not pureed.
• Pulse the carrots and peppers separately to the same consistency.
• Transfer everything to a large bowl.
• Finely chop the reserved fresh celery and add it to the bowl.
• Season with salt.
• Mix well until evenly combined.
• Stuff the Eggplants
• Open each eggplant gently along the slit.
• Fill generously with the vegetable mixture.
• Wrap each stuffed eggplant with a blanched celery stalk to secure the filling.
• Finish
• Arrange the stuffed eggplants in a large baking dish or storage container.
• Pour the corn oil evenly over them.
• Refrigerate before serving.