Eggplant Pickles

Rania El-MasriCozinheiro

Ingredientes

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

Passos

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.

   Utensílios necessários:

   Panela

   15 minutos
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.

   Utensílios necessários:

   Faca

   Tábua de corte

   15 minutos
3. 3

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

   Utensílios necessários:

   🍳

   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.

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags