Palestinian Eggplant Pickles

Amr El-MasriCocinero

Ingredientes

• 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
• Azúcar
  1 tablespoon
• Vinagre de sidra de manzana
  3 tablespoons
• Sal
  50 grams
• Jugo de limón
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Pasos

1. 1

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

   Herramientas necesarias:

   Olla

   10 minutos
2. 2

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

   5 minutos
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.

   Herramientas necesarias:

   Cuchillo

   10 minutos
4. 4

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

   5 minutos
5. 5

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

   Herramientas necesarias:

   🍳

   Jar

   5 minutos
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 minutos
7. 7

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

   1440 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Azúcarpor 100g

Energía387 kcal

Carbohidratos100 g

Azúcares totales100 g

Vinagre de sidra de manzanapor 100g

Energía21 kcal

Carbohidratos0.93 g

Salpor 100g

Ceniza100 g

Jugo de limónpor 100g

Energía20 kcal

Proteínas0.1 g

Carbohidratos5 g

Azúcares totales1 g

Agua94 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas