Palestinian Eggplant Pickles

Amr El-MasriKok

Ingredienser

• Small eggplants, the size of a lemon and with a funnel shape
  2 kilograms
• Green hot pepper, chopped
  100 grams
• Garlic clove, chopped
  10 cloves
• Sukker
  1 tablespoon
• Æblecidereddike
  3 tablespoons
• Salt
  50 grams
• Citronjuice
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Trin

1. 1

   Wash the eggplant, funnel it, and boil it in water with sugar until it is half cooked.

   Nødvendigt udstyr:

   Kedel

   10 min
2. 2

   Remove the eggplant from the boiling water and set it aside.

   5 min
3. 3

   To prepare the filling, mash the green pepper with garlic and a teaspoon of salt, then add the cone-shaped red pepper and lemon juice to the mixture.

   Nødvendigt udstyr:

   Kniv

   10 min
4. 4

   Make a small slit in the side of the boiled eggplant and stuff it with a little of the filling.

   5 min
5. 5

   Once the stuffing is complete, place the eggplant with the lemon quarters in a jar, leaving space for the water.

   Nødvendigt udstyr:

   🍳

   Jar

   5 min
6. 6

   Dissolve the remaining salt in 3 cups of water, add the vinegar, and pour the entire solution over the eggplant in the jar.

   5 min
7. 7

   Leave it in a warm place for 4 days, then refrigerate it and serve as needed.

   1440 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Sukkerpr. 100g

Energi387 kcal

Kulhydrat100 g

Sukkerarter i alt100 g

Æblecidereddikepr. 100g

Energi21 kcal

Kulhydrat0.93 g

Saltpr. 100g

Aske100 g

Citronjuicepr. 100g

Energi20 kcal

Protein0.1 g

Kulhydrat5 g

Sukkerarter i alt1 g

Vand94 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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