Egyptian Pickled Eggplant

Rania Al-KhatibChef

Ingrediënten

• Aubergine
  0.3 kilogram
• Knoflook
  10 cloves
• Verse koriander
  2 tablespoons
• Gedroogde Koriander
  2 teaspoons
• Pittige Saus
  0
• Azijn
  0
• Citroen
  0.5 piece
• Cumin, salt, and pepper
  0

Stappen

1. 1

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

   Benodigde hulpmiddelen:

   Mes

   5 min
2. 2

   Place it in hot frying oil until cooked.

   Benodigde hulpmiddelen:

   Koekenpan

   15 min
3. 3

   Chop the garlic with the remaining spices and coriander.

   Benodigde hulpmiddelen:

   🍳

   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

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Aubergineper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Knoflookper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Verse korianderper 100g

Energy23 kcal

Protein2.97 g

Total Fat0.52 g

Carbohydrate3.67 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Gedroogde Korianderper 100g

Energy298 kcal

Protein12.4 g

Total Fat15.6 g

Carbohydrate55 g

Dietary Fiber41.9 g

Total Sugars0.6 g

Pittige Sausper 100g

Energy50 kcal

Protein1 g

Total Fat2 g

Carbohydrate8 g

Total Sugars3 g

Dietary Fiber0.5 g

Azijnper 100g

Energy21 kcal

Carbohydrate0.93 g

Citroenper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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