Eggplant Pickles

Rania El-MasriCuoco

Ingredienti

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

Passi

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.

   Utensili necessari:

   Pentola

   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.

   Utensili necessari:

   Coltello

   Tagliere

   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.

   Utensili necessari:

   🍳

   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.

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag