Pickled Eggplant _ Sofrat hadhramia

🔹A kilogram of thin black eggplant.

🔹A clove of crushed garlic.

🔹A tablespoon of salt.

🔹A bunch of green coriander.

🔹Half a cup of vinegar.

🔹Two teaspoons of salt.

🔹Two teaspoons of ground coriander.

🔹A tablespoon of crushed red pepper.

🔹Half a cup of olive oil.

🔹Four teaspoons of ground cumin.

🔹Two tablespoons of vinegar.

🔹Three hot green pepper pods.

🔹Remove the eggplant stems and wash them.

🔹Put eight cups of water in a large pot, add salt and vinegar, and leave the water to boil, then drop the eggplant in it.

🔹Reduce the heat when the water boils, and leave the eggplant until it is cooked and soft.

🔹Remove the eggplant from the water, wash it with cold water until it cools, then drain it through a strainer, and in the meantime prepare the filling.

🔹Place the garlic in a food processor, and operate until it becomes smooth.

🔹Add the green coriander, crushed red pepper, chopped green pepper, vinegar, cumin, salt, and ground coriander to the garlic in the processor, and operate until the mixture becomes smooth.

🔹Add the oil to the mixture, and operate the processor again until all the ingredients are mixed together.

🔹Open each eggplant lengthwise.

🔹Place an amount of the filling in the middle of each eggplant.

🔹Place the eggplant in a plate, then place it in the refrigerator until it cools and absorbs the flavor of the filling.

🔹A kilogram of black eggplant boiled for a quarter of an hour.

🔹Three cloves of garlic.

🔹Hot pepper.

🔹A teaspoon of cumin.

🔹A teaspoon of dry coriander.

🔹Four tablespoons of lemon.

🔹Four tablespoons of vinegar.

🔹Salt.

🔹Black pepper.

🔹Small chopped green pepper.

🔹Tomatoes cut into small pieces.

🔹Onion cut into small pieces.

🔹Slit the eggplant lengthwise.

🔹Mix the tomatoes with the onion, green pepper, garlic, lemon, vinegar, and dry coriander.

🔹Add the cumin, hot pepper, salt, and pepper to the mixture, stir well, then place the mixture inside the eggplant and serve.