Eggplant Pickles

Rania El-MasriChef

Delicious eggplant pickles that can be served as appetizers with meals.

Ingredients

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

Steps

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.

   Required Tools:

   Pot

   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.

   Required Tools:

   Knife

   Cutting Board

   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.

   Required Tools:

   🍳

   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.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags