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Add a photoRaciónes: 10
Ingredientes
- 10 x Japanese eggplants
- 1 bn Celery
- Â Â Vinegar
- Â Â Salt
- 1/2 sm Head cabbage
- 1 lrg Red bell pepper
- 1 sm Head garlic, peeled & separated
- 1 bn Fresh dill
- Â Â Celery leaves
Direcciones
- Boil unpeeled eggplants about 5 - 10 min, until tender but not too soft. Drain & cold. Squeeze out the moisture. Place a heavy object over the eggplants & let stand overnight. Boil whole ribs of celery until soft & set aside. Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling. Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top. Combine sufficient vinegar to cover the eggplants, with the salt (2 ts salt for every c. of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated. STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves. Mix together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 732g | |
| Recipe makes 10 servings | |
| Calories 176 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 1685mg | 48% |
| Total Carbs 41.48g | 11% |
| Dietary Fiber 24.5g | 82% |
| Sugars 17.38g | 12% |
| Protein 7.36g | 12% |
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