Συστατικά
- 5 kilograms of small black eggplant5 kilogram
- 0.5 kilograms of walnuts, approximately0.5 kilogram
- 2 kilograms of sweet red bell peppers, and hot peppers to taste2 kilogram
- 30 cloves of crushed garlic, or 2 heads30 clove
- 2 cups of olive oil2 cup
Αλάτι0
Βήματα
- 1
Cut the stem of the eggplant while leaving its green top, wash it, place it in a pot, cover it with water, weigh it down, then place it on high heat after boiling for about half an hour until the eggplant is cooked.
30 λεπτάΑπαραίτητα Εργαλεία:🍳Pot - 2
Remove it from the water onto a tray, separate the eggplants from each other, and let it cool completely.
10 λεπτά - 3
Remove the green top and make a longitudinal slit, then place about a quarter teaspoon of salt inside each eggplant until the quantity is finished. Then place them in a strainer and sprinkle a little salt on each layer of arranged eggplants, weigh them down, and let them drain.
10 λεπτάΑπαραίτητα Εργαλεία:
Σουρωτήρι - 4
On the second day, stuff them with a spoon until they are well filled through the previously made slit, then place them again in the strainer with salt sprinkled on each layer and weigh them down.
10 λεπτά - 5
Leave them for a day or more until they drain completely. After that, wipe each eggplant with a clean sponge or cloth to remove any remaining stuffing, and don't forget to wash and wring out the sponge well.
1440 λεπτά - 6
Arrange them in a clean jar and cover them well with olive oil.
10 λεπτάΑπαραίτητα Εργαλεία:🍳Jar - 7
You can keep them in bags and place them in the freezer, and whenever you want, take out the quantity you need and place it in a jar, covering it with oil.
10 λεπτά - 8
For the stuffing, chop the walnuts coarsely and also finely chop the bell peppers, place them over the walnuts, add the garlic after crushing it well, and about a tablespoon of salt, and if you like, a little bit of hot red pepper, and mix them well.
10 λεπτά
Διατροφικά Στοιχεία
Αλάτιανά 100g* Οι διατροφικές πληροφορίες είναι κατά προσέγγιση και ο υπολογισμός τους μπορεί να επηρεαστεί από τον τύπο του συστατικού και τις μεθόδους καλλιέργειας, αποθήκευσης και μαγειρέματος.