Eggplant Pickles

Rania El-MasriKüchenchef

Zutaten

• Small-sized eggplant
  2 kilograms
• Red sweet bell pepper
  1 kilograms
• Head of garlic
  1 head
• Red hot pepper
  1 teaspoon
• Salz
  7 tablespoons

Schritte

1. 1

   Wash the eggplant, remove its stem, then immerse it in water and boil for about a quarter of an hour, drain and let it cool, then remove the green top.

   Benötigte Werkzeuge:

   Topf

   15 Min
2. 2

   Wash the bell pepper and chop it, add half the amount of garlic after crushing it with salt and hot pepper, and mix them.

   Benötigte Werkzeuge:

   Messer

   Schneidebrett

   15 Min
3. 3

   Make a slit in the middle of the eggplant, then stuff it with the bell pepper and place it in a jar.

   Benötigte Werkzeuge:

   🍳

   Jar
4. 4

   Add about 3 cups of water mixed with 6 tablespoons of salt and the remaining crushed garlic until it is submerged, and it is preferable to weigh it down. Cover and let it sit for several days, then serve with food as an appetizer.

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Salzpro 100g

Asche100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags