Ingrediente
- Small dark purple eggplants3 kilogram
- Finely chopped parsley6 cup
- Coarsely chopped almonds0.5 kilogram
Usturoi2 head
Ulei de măsline2 liter
Sare0.5 kilogram- Sare3 cup
Apă6 liter
Pași
- 1
In a large pot over high heat, heat the water well until it boils.
5 minUstensile necesare:
Oală - 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 minUstensile necesare:
Fierăstrău - 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 minUstensile necesare:🍳Jar
Date nutriționale
Usturoiper 100gUlei de măslineper 100gSareper 100gSareper 100gApăper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.