Eggplant

Hussam El-MasriChef

Ingredients

• Small eggplant, black or white
  0.5 kilogram
• Green hot pepper
  2 pieces
• Red Pepper
  2 pieces
• Medium-sized crushed garlic clove
  8 cloves
• Water
  0.3 cup
• Lemon Juice
  0.5 cup
• Salt
  0
• Cooking Oil
  1 cup

Steps

1. 1

   Chop the green and red peppers into medium pieces and place them in a deep bowl, then add the minced garlic.

   Required Tools:

   🍳

   Deep bowl

   5 min
2. 2

   Add water, lemon juice, and salt to the pepper and garlic mixture and stir well.

   5 min
3. 3

   Wash the eggplant, remove the stem, and cut it in half without separating the halves.

   5 min
4. 4

   Fry the eggplant in hot oil, drain from the oil, and place it in the mixture bowl.

   Required Tools:

   Frying Pan

   5 min
5. 5

   Dip well in the mixture and let it sit for two minutes.

   2 min
6. 6

   Then arrange in a plastic container on top of each other until all the eggplant is used, and if there is any leftover mixture, pour it over the eggplant as it collects at the bottom of the container.

   5 min
7. 7

   Cover the eggplant well with the plastic container lid.

   2 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Red Pepperper 100g

Energy300 kcal

Protein12 g

Total Fat15 g

Carbohydrate40 g

Dietary Fiber10 g

Total Sugars5 g

Waterper 100g

Water100 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Saltper 100g

Ash100 g

Cooking Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags