Ingredients½ 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.
Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link:http://www.chefosama.com/RecipesDetails.php?id=220