Home > Worldwide Recipes > Russia > Salted and Pickled > Pickled Aubergines
Baklazhan Marinovannyi
Pickled Aubergines
Baklazhan Marinovannyi
This is an unusual pickle which looks lovely when served, as the carrot retains its bright orange colour.
Ingredients
2 aubergines, about 1 lb (450 g) each
Vegetable oil
3 large carrots, scraped and grated
6 large cloves garlic, grated
1 long stalk of celery
1½ pints (900 ml) white wine vinegar (herb-flavoured is nice)
4 bay leaves
3 cloves garlic, slightly crushed
16 black peppercorns
10 allspice berries
¼ teaspoon mustard seed
½ teaspoon crushed hot red pepper
½ teaspoon pickling salt
¼ pint (150 ml) olive oil
Method
Rinse the aubergines and cut them in half lengthwise. Place them in a baking dish, skin side up. Rub the skins with vegetable oil. Pour 1 inch (2.5 cm) of water into the bottom of the pan and then bake the aubergines at 180°C/350°F/Gas 4 for 20 minutes. Set aside to cool.
Meanwhile, grate the carrots and the garlic together.
Bring the vinegar to the boil with the spices. Boil, covered, for 10 minutes. Cool, then stir in the olive oil. When the aubergines have cooled, scrape out some of the insides, leaving a thick shell of at least 1 inch (2.5 cm) on both the bottom and the sides. Stuff each aubergine half with the mixture of grated carrot and garlic.
Cut the celery into 6 very thin strips. Carefully reassemble the aubergines, taking care not to lose any filling. Tie each aubergine with 3 strips of celery, securing them with toothpicks, if necessary.
Turn a scalded 3 pint (1.7 litre) container on its side and slip the aubergines into it, side by side. Turn the container upright and pour the cooled vinegar mixture over the aubergines. Seal. Leave the aubergines to ripen in a cool, dark place for 3 weeks before eating. Chill well before serving, cut into crosswise slices.
Related food category:
