Palestinian Eggplant Pickles

Amr El-MasriShefi i kuzhinës

Përbërësit

• 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
• Sheqer
  1 tablespoon
• Uthull molle
  3 tablespoons
• Kripë
  50 grams
• Lëng limoni
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Hapat

1. 1

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

   Pajisjet e duhura:

   Tenxhere

   10 min
2. 2

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

   5 min
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.

   Pajisjet e duhura:

   Thikë

   10 min
4. 4

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

   5 min
5. 5

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

   Pajisjet e duhura:

   🍳

   Jar

   5 min
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 min
7. 7

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

   1440 min

Fakte të të ushqyerit

Vlerat ushqyese të përbërësve (për 100g)

Sheqerpër 100g

Energjia387 kcal

Karbohidrate100 g

Sheqernat totale100 g

Uthull mollepër 100g

Energjia21 kcal

Karbohidrate0.93 g

Kripëpër 100g

Hiri100 g

Lëng limonipër 100g

Energjia20 kcal

Proteina0.1 g

Karbohidrate5 g

Sheqernat totale1 g

Uji94 g

* Informacionet ushqyese janë të përafërta dhe llogaritja e tyre mund të ndikohet nga lloji i përbërësit dhe metodat e kultivimit, ruajtjes dhe gatimit.

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