I made these with Thai-style eggplants (green strippy ones) but them can be made with any type. I would recommend a white or cider vinegar for green eggplants and a red wine vinegar for regular purple ones.
12 small eggplants
12 cloves of garlic
4 cups of vinegar
2 cups of water
2 T of salt
Optional: basil, thyme, black pepper
Take the eggplants and remove the stem. Blanch them until softened about 5 mins. Cut a cross in the stem end of the eggplant, this cut will need to be fairly deep to allow for the garlic clove. Push the clove of garlic into the eggplant. Mix vinegar, water and salt until salt is dissolved. Place stuffed eggplants in your jars and cover with your vinegar mixture. If using additional flavorings (basil, pepper, etc) place in the bottom of the jar. Process for 15 mins.
Enjoy. I know that I will be doing another batch of these this summer. I am going to try a set with basil wrapping the garlic.
