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Eggplant pickles

Eggplant pickles
  • Yield : Jar
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • ½ ak kilo of small eggplants
  • • 3 garlic cloves
  • • 1 chili
  • • ¾ teaspoon of salt
  • • 1 celery stick
  • • 1 big teaspoon of lemon juice
  • • ½ a cup of white vinegar


Step 1

• Heat the oil in a pan then add minced garlic and pine and shake them.

Step 2

• Add raisin and lemon juice and spice this mix with salt, pepper, sugar and laurel leaves.

Step 3

• Leave the mix on heat until it starts to boil then reduce the temperature and leave it for 10 minutes.

Step 4

• Wash the eggplants, dry it and cut it longitudinally from the half.

Step 5

• Paint it with oil then put it on the grill until it wilts.

Step 6

• Stuff the eggplant with the previous filling and then mix the rest with eggplant.

Step 7

Compact it in the plate and serve it cool and decorated with lettuce leaves.

Step 8

• You can keep it in the fridge for more than a month by putting it in sterile jars and covered with oil.

Step 9

• Eggplant helps to reduce the cholesterol ratio and also reduces the effect of fatty foods on blood.

By AleppoFood team

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