Eggplant small size – 1 kilogram Hot green pepper – 50 gr Black pepper – half a teaspoon Crushed garlic – 5 cloves White vinegar – a tablespoon Salt – a teaspoon Red pepper – half a teaspoon Vegetable oil – two cups Tomato sauce – a quarter cup Chopped tomato – 1
Ingredients:
Eggplant small size – 1 kilogram Hot green pepper – 50 gr Black pepper – half a teaspoon Crushed garlic – 5 cloves White vinegar – a tablespoon Salt – a teaspoon Red pepper – half a teaspoon Vegetable oil – two cups Tomato sauce – a quarter cup Chopped tomato – 1
The method of work:
1- With a knife, make a small slit in the eggplant kernels. 2- In a saucepan over a medium heat, heat the oil, then add the eggplant seeds and fry them until they are done. 3- Lift the eggplant from the oil and put it in a colander. 4- In a saucepan over medium heat, place tomatoes, tomato sauce, black pepper, salt, hot pepper, vinegar and garlic. Stir the ingredients until they overlap. 5- Take a piece of eggplant and fill it with the filling mixture. Put it in an airtight container. 6- Put the bowl in the refrigerator and serve the pickle within a week. A thousand health!
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