Palestinian Eggplant Pickles

Amr El-MasriKüchenchef

Zutaten

• 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
• Zucker
  1 tablespoon
• Apfelessig
  3 tablespoons
• Salz
  50 grams
• Zitronensaft
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Schritte

1. 1

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

   Benötigte Werkzeuge:

   Topf

   10 Minuten
2. 2

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

   5 Minuten
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.

   Benötigte Werkzeuge:

   Messer

   10 Minuten
4. 4

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

   5 Minuten
5. 5

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

   Benötigte Werkzeuge:

   🍳

   Jar

   5 Minuten
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 Minuten
7. 7

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

   1440 Minuten

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Zuckerpro 100g

Energie387 kcal

Kohlenhydrate100 g

Gesamtzucker100 g

Apfelessigpro 100g

Energie21 kcal

Kohlenhydrate0.93 g

Salzpro 100g

Asche100 g

Zitronensaftpro 100g

Energie20 kcal

Proteine0.1 g

Kohlenhydrate5 g

Gesamtzucker1 g

Wasser94 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags