Pickled eggplant, a 15 minute recipe.
- Jul 7, 2018
- 1 min read
Pickled eggplant is an Egyptian side dish. It is usually served with foul medames, falafel and mashed potatoes. It is served in all foul and falafel restaurants. Pickled eggplant is chili, delicious and so easy to make. Let's do it;
Ingredients:
All ingredients could be changed according to desire.
½ kg little eggplant.
2 chili pepper.
1 red bell pepper.
1/3 tablespoon salt.
1/3 tablespoon cumin.
3 lemon juice.
2 tablespoon vinegar.
2 garlic, peeled.
Preparation:
Remove eggplant’s head with your hand “not knife”.
Boil eggplant over medium high heat for 15 min, then strain it from water.
In a food processor, add garlic, chili pepper, red pepper, salt, cumin, vinegar and mix together.
Open the eggplant from half using a knife, then stuff eggplant with the mixture.
Pour lemon juice over eggplant and serve it.
If you are making large amount as little eggplant is seasonally available, you can store it just like any pickles in jars with water, salt, vinegar, lemon juice and oil.
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