Palestinian Eggplant Pickles

Amr El-MasriCozinheiro

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
• Açúcar
  1 tablespoon
• Vinagre de maçã
  3 tablespoons
• Sal
  50 grams
• Suco de limão
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Passos

1. 1

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

   Utensílios necessários:

   Panela

   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.

   Utensílios necessários:

   Faca

   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.

   Utensílios necessários:

   🍳

   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

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Açúcarpor 100g

Energia387 kcal

Carboidratos100 g

Açúcares Totais100 g

Vinagre de maçãpor 100g

Energia21 kcal

Carboidratos0.93 g

Salpor 100g

Cinza100 g

Suco de limãopor 100g

Energia20 kcal

Proteínas0.1 g

Carboidratos5 g

Açúcares Totais1 g

Água94 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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