Ingredients for Pickled Eggplant:
- Eggplants: 2 kg (small-sized, tops removed and washed)
- Green pepper: 4 pods (finely chopped)
- Garlic: 6 cloves (finely chopped)
- Sugar: 1 tablespoon
- Vinegar: 3 tablespoons
- Salt: 50 grams
- Lemon juice: 1 tablespoon
- Red pepper: 1 piece (sliced thinly)
- Lemon: 1 piece (cut into quarters)
Method to Prepare Pickled Eggplant:
1. Boil the eggplants in water with 1 tablespoon of sugar until they are half-cooked, then strain and set aside.
2. Mix the finely chopped hot pepper with the garlic, 1 teaspoon of salt, red pepper, and lemon juice thoroughly until well combined.
3. Make a slit with a sharp knife in each eggplant and stuff them with the pepper filling.
4. Arrange the eggplants with the lemon in a glass jar, making sure to leave space for the water.
5. Mix the salt and vinegar with approximately 3 cups of water according to the size of the jar, and pour the mixture over the eggplants, sealing the jar tightly.
6. Leave the jar outside the refrigerator for 4 days, then place it in the refrigerator and serve.
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