المكونات
- Small dark purple eggplants3 kilogram
- Finely chopped parsley6 cup
- Coarsely chopped almonds0.5 kilogram
علت2 head
زيت الزيتون2 liter
ملح0.5 kilogram- ملح3 cup
ماء6 liter
الخطوات
- 1
In a large pot over high heat, heat the water well until it boils.
5 دقيقةالأدوات اللازمة:
قدر - 2
Remove the green stem from the top of the eggplant only, wash the eggplants well with water, then add them to the boiling water and let them cook for 10 minutes, stirring continuously.
10 دقيقة - 3
Remove the pot from the heat, drain the eggplants from the water, and let them cool.
5 دقيقة - 4
To make the filling, peel the garlic, crush it in a pestle until it becomes smooth, then set it aside.
5 دقيقةالأدوات اللازمة:
مدقة - 5
In a bowl, combine the parsley, crushed garlic, almonds, one tablespoon of salt, and four tablespoons of olive oil, then mix and set aside.
5 دقيقة - 6
Make a longitudinal slit in the bottom of each eggplant, repeat the process until all are done.
10 دقيقة - 7
Place 1/4 teaspoon of salt inside each eggplant to draw out excess water, then let the salted eggplants drain and release their water for about two hours.
120 دقيقة - 8
Stuff each eggplant with 1/2 tablespoon of the filling, then place them in a jar, adding olive oil until they are fully submerged, and let them become makdous.
5 دقيقةالأدوات اللازمة:🍳Jar
الحقائق الغذائية
علتلكل 100غزيت الزيتونلكل 100غملحلكل 100غملحلكل 100غماءلكل 100غ* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ