Eggplant Pickles

Rania El-MasriChef

Ingredjenti

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

   Għodda meħtieġa:

   Kazzola

   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.

   Għodda meħtieġa:

   Sikkina

   Bord ta'qata'

   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.

   Għodda meħtieġa:

   🍳

   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 tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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