Eggplant Pickle

Ibrahim Al-HusseiniChef

Ingredients

• Eggplant
  1 kilogram
• Lemon
  0.5 kilogram
• Vinegar
  2 cup
• Hot Pepper
  0.3 kilogram
• Chili Powder
  1 teaspoon
• Cumin
  5 teaspoon
• Crushed Garlic
  1 tablespoon
• Salt
  5 teaspoon
• Vegetable Oil for Frying
  1.5 cup

Steps

1. 1

   Cut the eggplant in half and fry it in oil, then remove and drain from the oil.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Mix the lemon juice with the vinegar. Place the fried eggplant in it and set aside.

   Required Tools:

   🍳

   Bowl

   5 min
3. 3

   Mix the garlic, cumin, salt, pepper, and chili powder well.

   5 min
4. 4

   Stuff the eggplant with the mixture, then add the remaining vinegar and lemon sauce on top of the eggplant and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Lemonper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Hot Pepperper 100g

Energy318 kcal

Protein12 g

Total Fat14 g

Carbohydrate60 g

Dietary Fiber25 g

Total Sugars3 g

Chili Powderper 100g

Energy282 kcal

Protein12 g

Total Fat13 g

Carbohydrate54 g

Dietary Fiber34 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Saltper 100g

Ash100 g

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

Dietary Features & Tags