Eggplant and celery in acetic filling

eggplant

green celery and parsley

celery leaves

garlic

salt (20 g per 1 kg of eggplant)

Marinade:

500 ml water

500 ml 9% vinegar

40 g salt

Wash the eggplant, cut off the ends, choose the flesh with a spoon, from the inside with salt and leave for 1-2 hours for impregnation, and then for 5 minutes in boiling water to lower, then gently squeeze, cool, fill stuffing.

Rinse greens, finely chopped, crushed garlic, mix well, pepper and salt to taste.

Wrap the stuffed eggplant in celery leaves, tightly folded into the jar.

Pour into hot eggplant fill and roll.

Keep eggplant and celery in acetic filling in a cool place.