Melitzanaki Toursi (Pickled Baby Aubergines) is a traditional Greek recipe for a classic starter of baby aubergines that are boiled to soften, stuffed with a mix of parsley, garlic, onions and carrots before being marinated in oil, vinegar and salt for 2 weeks prior to serving. The full recipe is presented here and I hope you enjoy this classic Greek version of: Pickled Baby Aubergines (Melitzanaki Toursi).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1kg baby aubergines (eggplants)
1/2 bunch of parsley, finely chopped
1 whole garlic bulb, cloves peeled and finely chopped
1 onion, finely chopped
2 carrots, grated
500ml vinegar
225ml olive oil
1 tbsp salt
several thin celery sticks sliced into strips.
Method:
Wash the aubergines well, trim off the stems then score them lengthways.
Add half the salt to a pan of water, bring to a boil then add the aubergines. Return the mixture to a boil and cook until just tender (but do not allow to go to soft [about 6 minutes]). Meanwhile, combine the parsley, garlic, onions and carrots in a bowl. Drain the aubergines, allow to cool until they can be handled then split open and stuff with the onion and carrot mixture.
Tie the aubergines closed with a strip of celery then place in a glazed earthenware container and cover with the oil, vinegar and the remaining salt.
Cover the dish and set aside to marinate in a cool, dark, place for about 2 weeks before serving.
)
Click on the image, above to submit to Pinterest.