Palestinian Eggplant Pickles

Amr El-MasriKokk

Ingredienser

• 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
• Sukker
  1 tablespoon
• Eplecidereddik
  3 tablespoons
• Salt
  50 grams
• Sitronjuice
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Trinn

1. 1

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

   Nødvendig utstyr:

   Kjele

   10 minutter
2. 2

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

   5 minutter
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.

   Nødvendig utstyr:

   Kniv

   10 minutter
4. 4

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

   5 minutter
5. 5

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

   Nødvendig utstyr:

   🍳

   Jar

   5 minutter
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 minutter
7. 7

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

   1440 minutter

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Sukkerper 100g

Energi387 kcal

Karbohydrat100 g

Sukkerarter totalt100 g

Eplecidereddikper 100g

Energi21 kcal

Karbohydrat0.93 g

Saltper 100g

Aske100 g

Sitronjuiceper 100g

Energi20 kcal

Protein0.1 g

Karbohydrat5 g

Sukkerarter totalt1 g

Vann94 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger