INGREDIENTS

INSTRUCTIONS

Small finger-size eggplant are best to use in this pickle, but smallest
Italian variety will do well. The pickle will keep preserved for several
months but should be refrigerated after it matures & once it is served.
1. Remove stem from each eggplant & make 2 cuts down crosswise, to within
1-inch of bottom. Bring 4 cups of water to a boil, add eggplants, & cook
over moderate heat for 5 mins. Drain & cool in colander for 1/2 hour. Set
aside. 2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a
medium but not too fine consistency. There should be some texture. Push
apart 4 prongs of each eggplant & stuff w/1 ts spice mixture. Fit eggplants
into a glass jar & pour in enough vinegar to cover them. If there is any
leftover spice mix, put that into jar with the eggplants. Let pickle mature
for 5 days before serving, then refrigerate.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. David Pileggi
Per serving: 18 Calories (kcal); trace Total Fat; (7% calories from fat);
trace Protein; 5g Carbohydrate; 0mg Cholesterol; 6425mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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