Pickled Eggplant


- Wash eggplant and boil for 10 minutes, keep small quantity of boiled water aside.
- Smash garlic, pepper, salt, and celery properly in a mortar and pastel until paste.
- Mix lemon juice with garlic paste.
- Cut eggplant from one side longitudinally, stuff with the mixture, put in a glass jar or a pot.
- Stir the rest of the mixture with vinegar and the boiled water, season with salt and pepper. Pour the mixture over the egg plant and leave for a day in the fridge.



½ kg egg plant (small size) 3 garlic cloves 1 red hot pepper ¾ tsp salt 1 celery stick 1 TBSP lemon juice ½ cup white vinegar
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