Ingredjenti
- Small eggplants, the size of a lemon and with a funnel shape2 kilograms
- Green hot pepper, chopped100 grams
- Garlic clove, chopped10 cloves
Zokkor1 tablespoon
Aċidu tal-apple3 tablespoons
Salt50 grams
Ġuħ ta' lewż1 tablespoon- Red pepper, cone-shaped1 tablespoon
- Lemon, cut into quarters1 piece
Passi
- 1
Wash the eggplant, funnel it, and boil it in water with sugar until it is half cooked.
10 minGħodda meħtieġa:
Kazzola - 2
Remove the eggplant from the boiling water and set it aside.
5 min - 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.
10 minGħodda meħtieġa:
Sikkina - 4
Make a small slit in the side of the boiled eggplant and stuff it with a little of the filling.
5 min - 5
Once the stuffing is complete, place the eggplant with the lemon quarters in a jar, leaving space for the water.
5 minGħodda meħtieġa:🍳Jar - 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
Leave it in a warm place for 4 days, then refrigerate it and serve as needed.
1440 min
Fatti tan-Nutrizzjoni
Zokkorgħal kull 100gAċidu tal-applegħal kull 100gSaltgħal kull 100gĠuħ ta' lewżgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.