Wash the eggplants and let them dry completely.
If the tail of the eggplants is too long, remove it. Be careful not to completely remove the cap of the eggplants.
Boil the eggplants with vinegar for about 5 minutes. Pour enough vinegar to cover the eggplants. They should be soft, but not deformed.
Turn off the heat.
Put them in a colander to remove the vinegar.
Make a slit on the eggplants with a knife, lengthwise. It should not be deep and tear the other side.
Peel and crush or grate the garlic.
Combine garlic with salt and spices.
Pour the the garlic into the belly of the eggplants. When they are full, sew their bellies together with thread and needle.You can wrap a piece of clean yarn around them like I did. In this way, their internal stuffs do not spill out. Place the eggplants in a jar and pour vinegar on them. The vinegar should completely cover the eggplants and be a knuckle above their surface.
Place the jar in a dry place in the kitchen. Pickled stuffed eggplant is ready after 1 month.