Palestinian Eggplant Pickles

Amr El-MasriŞef

Malzemeler

• 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
• Şeker
  1 tablespoon
• Elma Sirkesi
  3 tablespoons
• Tuz
  50 grams
• Limon Suyu
  1 tablespoon
• Red pepper, cone-shaped
  1 tablespoon
• Lemon, cut into quarters
  1 piece

Adımlar

1. 1

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

   Gerekli Aletler:

   Tencere

   10 dk
2. 2

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

   5 dk
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.

   Gerekli Aletler:

   Bıçak

   10 dk
4. 4

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

   5 dk
5. 5

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

   Gerekli Aletler:

   🍳

   Jar

   5 dk
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 dk
7. 7

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

   1440 dk

Besin Değerleri

Malzemelerin Besin Değerleri (100g için)

Şeker100g için

Enerji387 kcal

Karbonhidrat100 g

Toplam Şeker100 g

Elma Sirkesi100g için

Enerji21 kcal

Karbonhidrat0.93 g

Tuz100g için

Kül100 g

Limon Suyu100g için

Enerji20 kcal

Protein0.1 g

Karbonhidrat5 g

Toplam Şeker1 g

Su94 g

* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.

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