Palestinian Eggplant Pickles

Amr El-MasriChef

Ingredients

• 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
• Sugar
  1 tablespoon
• Apple Cider Vinegar
  3 tablespoons
• Salt
  50 grams
• Lemon Juice
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Steps

1. 1

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

   Required Tools:

   Pot

   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.

   Required Tools:

   Knife

   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.

   Required Tools:

   🍳

   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

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Apple Cider Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Saltper 100g

Ash100 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags