Palestinian Eggplant Pickles

Amr El-MasriCuisinier

Ingrédients

• 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
• Sucre
  1 tablespoon
• Vinaigre de cidre
  3 tablespoons
• Sel
  50 grams
• Jus de citron
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Mesures

1. 1

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

   Matériel requis:

   Marmite

   10 minutes
2. 2

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

   5 minutes
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.

   Matériel requis:

   Couteau

   10 minutes
4. 4

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

   5 minutes
5. 5

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

   Matériel requis:

   🍳

   Jar

   5 minutes
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 minutes
7. 7

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

   1440 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Sucrepour 100g

Énergie387 kcal

Glucides100 g

Sucres totaux100 g

Vinaigre de cidrepour 100g

Énergie21 kcal

Glucides0.93 g

Selpour 100g

Cendres100 g

Jus de citronpour 100g

Énergie20 kcal

Protéines0.1 g

Glucides5 g

Sucres totaux1 g

Eau94 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques