Palestinian Eggplant Pickles

Amr El-MasriCuoco

Ingredienti

• 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
• Zucchero
  1 tablespoon
• Aceto di mele
  3 tablespoons
• Sale
  50 grams
• Succo di limone
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Passi

1. 1

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

   Utensili necessari:

   Pentola

   10 minuti
2. 2

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

   5 minuti
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.

   Utensili necessari:

   Coltello

   10 minuti
4. 4

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

   5 minuti
5. 5

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

   Utensili necessari:

   🍳

   Jar

   5 minuti
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 minuti
7. 7

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

   1440 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Zuccheroper 100g

Energia387 kcal

Carbohydrate100 g

Zuccheri totali100 g

Aceto di meleper 100g

Energia21 kcal

Carbohydrate0.93 g

Saleper 100g

Ceneri100 g

Succo di limoneper 100g

Energia20 kcal

Proteine0.1 g

Carbohydrate5 g

Zuccheri totali1 g

Acqua94 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag