Pickled Eggplant

Faisal El-HassanCuisinier

Ingrédients

• 1 kilogram of long eggplant
  1 kilogram
• 250 grams of hot green pepper
  250 grams
• 30 cloves of garlic, equivalent to 3 heads of garlic
  30 clove
• 0.5 kilogram of lemon
  0.5 kilogram
• 1 cup of vinegar
  1 cup
• 5 teaspoons of ground cumin
  5 teaspoon
• 4 teaspoons of salt
  4 teaspoon
• 1.5 cups of oil, for frying
  1.5 cup

Mesures

1. 1

   Cut the eggplant with a knife to create a lengthwise slit.

   Matériel requis:

   Couteau

   30 minutes
2. 2

   Fry the eggplant in the oil, then remove it and set it aside in a deep dish.

   Matériel requis:

   Poêle à frire

   30 minutes
3. 3

   In the meantime, squeeze 3 lemons and mix the juice with a little vinegar, then set it aside.

   Matériel requis:

   🍳

   Juicer

   30 minutes
4. 4

   Grind the garlic, pepper, cumin, and salt together lightly.

   30 minutes
5. 5

   Add the lemon and vinegar to the ground mixture.

   30 minutes
6. 6

   Stuff the eggplant in the slit we made with the prepared mixture.

   30 minutes
7. 7

   Pour the remaining mixture and the lemon and vinegar juice over the eggplant. Enjoy your meal.

   30 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques