Making pickled organic stuffed eggplant 

Stuffed eggplant pickle is one of the most popular Iranian pickles made with various ingredients
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First, we wash the eggplants well, then we put them in a colander to remove excess water, and then we remove the extra part of the caps of the eggplants.
We open the bellies of the eggplants with a sharp knife, then we put them in a suitable pot, now we add enough vinegar to the pot to cover the eggplants, we put the pot on the heat and let the vinegar start to boil.
After 5 to 10 minutes, take the eggplants out of the vinegar and place them in a colander to remove excess vinegar.
Next, we grate garlic, carrots, cabbage and hot peppers and mix the ingredients well until their texture is uniform.
You fill the belly of the eggplants with the mixture of ingredients, then we put them in a suitable container next to each other, and now we add leeks and spices, and at the end, we add a certain amount of vinegar.
so that the level of vinegar is a fingertip higher than the level of eggplants, close the lid of the container tightly and put it in a dry and cool place for 30 days until the pickled eggplants are ready.
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