Egyptian Pickled Eggplant

Rania Al-KhatibChef

Ingredients

• Eggplant
  0.3 kilogram
• Garlic
  10 cloves
• Fresh Coriander
  2 tablespoons
• Dried Coriander
  2 teaspoons
• Hot Sauce
  0
• Vinegar
  0
• Lemon
  0.5 piece
• Cumin, salt, and pepper
  0

Steps

1. 1

   Rinse the eggplant, dry it, remove the stem, and make a small slit with a knife.

   Required Tools:

   Knife

   5 min
2. 2

   Place it in hot frying oil until cooked.

   Required Tools:

   Frying Pan

   15 min
3. 3

   Chop the garlic with the remaining spices and coriander.

   Required Tools:

   🍳

   Bowl

   5 min
4. 4

   After frying, slit the eggplant lengthwise and stuff it with the mixture.

   5 min
5. 5

   Place it in a container or deep dish and cover with vinegar; it is preferable to eat after half an hour and store in the refrigerator.

   30 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Garlicper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Fresh Corianderper 100g

Energy23 kcal

Protein2.97 g

Total Fat0.52 g

Carbohydrate3.67 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Dried Corianderper 100g

Energy298 kcal

Protein12.4 g

Total Fat15.6 g

Carbohydrate55 g

Dietary Fiber41.9 g

Total Sugars0.6 g

Hot Sauceper 100g

Energy50 kcal

Protein1 g

Total Fat2 g

Carbohydrate8 g

Total Sugars3 g

Dietary Fiber0.5 g

Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Lemonper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

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

Dietary Features & Tags