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Pickled egg plants![]() Dina-197613Very simple, can be used as a salad or side dish beside chicken, meat or fish004 672small eggplants10 garlic3 clovesvinegar1/4 cupwater3/4 cupground cumin1/2 teaspoonsalt1/2 teaspoondash dried red peperTrue1. Boil eggplants in water till tender. 2.
Remove from water and place in a plate. Make a vertical cut in the eggplants to stuff with filling. 3.
For the filling: mix salt, cumin, garlic, red pepper. 4.
Stuff each eggplant with some of the filling- arround 1/2 teaspoon. 5.
Arrange eggplant one over the other in a container or a jarr. Add vinegar and water. 6.
Close the container and place in the fridge for 6-8 hours
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Pickled egg plants
Very simple, can be used as a salad or side dish beside chicken, meat or fish
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ingredients |
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10
small eggplants,
black
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3
cloves
garlic,
minced
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1/4
cup
vinegar
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3/4
cup
water
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1/2
teaspoon
ground cumin
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1/2
teaspoon
salt
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dash dried red peper
crushed
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1. Boil eggplants in water till tender. 2.
Remove from water and place in a plate. Make a vertical cut in the eggplants to stuff with filling. 3.
For the filling: mix salt, cumin, garlic, red pepper. 4.
Stuff each eggplant with some of the filling- arround 1/2 teaspoon. 5.
Arrange eggplant one over the other in a container or a jarr. Add vinegar and water. 6.
Close the container and place in the fridge for 6-8 hours
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Served chilled
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The following ingredients were not included in the calculation of the nutrition facts of this recipe:
- dash dried red peper
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Number of servings:
4
Amount per serving
Calories:
67
Total fat (g):
1
Saturated fat (g):
0
Cholesterol (mg):
0
Carbohydrates (g):
15
Protein (g):
3
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