Pickled Eggplant
💠Ingredients:
🔹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.
💠Preparation:
🔹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.
💠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.
Quick Pickled Eggplant
💠Ingredients:
🔹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.
💠Preparation:
🔹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.
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