Ingredienti
- Small dark purple eggplants3 kilogram
- Finely chopped parsley6 cup
- Coarsely chopped almonds0.5 kilogram
Aglio2 head
Olio d'oliva2 liter
Sale0.5 kilogram- Sale3 cup
Acqua6 liter
Passi
- 1
In a large pot over high heat, heat the water well until it boils.
5 minUtensili necessari:
Pentola - 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 min - 3
Remove the pot from the heat, drain the eggplants from the water, and let them cool.
5 min - 4
To make the filling, peel the garlic, crush it in a pestle until it becomes smooth, then set it aside.
5 minUtensili necessari:
Pestello - 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 min - 6
Make a longitudinal slit in the bottom of each eggplant, repeat the process until all are done.
10 min - 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 min - 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 minUtensili necessari:🍳Jar
Fatti nutrizionali
Aglioper 100gOlio d'olivaper 100gSaleper 100gSaleper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.