Egyptian Pickled Eggplants
Garlicky, salty and marinated to perfection, this pickled eggplants recipe is one that we cherish from my grandma's kitchen.
Servings: 8 Servings
Calories: 100kcal
Ingredients
- 1 pound Eggplants
- 5 tablespoons olive oil
- 3 tablespoons minced garlic
- 3 tablespoons white vinegar
- Juice of one lime
- 2 teaspoons salt
- 1 jalapeno
- ½ red bell pepper
- ¼ cup parsley chopped
Instructions
- Cut a slit through each eggplant but do not cut all the way through.
- Brush eggplants with two tablespoons of oil and oven bake on 400F for 20 minutes turning them halfway through to the other side. Alternatively, you can air fry, pan-fry, or boil.
- Add garlic, vinegar, salt, remaining oil, jalapeno, and bell pepper to a mini food processor and process.
- Place eggplants in an airtight container, and stuff each one with part of the mixture.
- Pour any remaining pickling mixture over and drizzle everything lightly with olive oil.
- Put the lid on and refrigerate for a couple of days until pickled all the way through.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 585mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 0.4mg