10 small size eggplant, cut off the stems, cut a slit in each eggplant
2 of lemon juice
Stems of dill
1 red Bell pepper, cut in 10 pieces
50 ml sunflower oil
2-3 cups white cabbage, thinly sliced
1 bunch of dill, thinly sliced
2 tbsp red pepper, crushed
6-7 garlic cloves, mashed with salt
For the pickling liquid:
8 cup (2Lt) water
4 cup (1Lt) vinegar
2 tbsp salt
Pour some water into the pot. Add the lemon juice. Bring to boil. Put the eggplants in it and boil for about 3 minutes. Remove the eggplants with perforated spoon. Now place and boil the cabbages into the water, drain.
Fill the eggplants with the filling equally. Cover the filling with the red pepper pieces. Tie them using the dill stems. Place the filled eggplants into the large clean glass jar.
Meanwhile bring the water and vinegar to a boil. Boil the water for about 2-3 minutes then, add the oil in it. Put it aside to become tepid. Cover the eggplants with this water. You can pour out the remaining water. Place heavy object over it. Tightly cover the jar. Keep it cool and humid place for about one month.