🍽️ Pickled Eggplants

Name: Pickled Eggplants
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg eggplants; salt; 600 ml olive oil; 2 tbsp mixed peppercorns; 6 fresh bay leaves; 6 small chili peppers (dried)

990 kcal · 30 min · 4 servings

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Ingredients

1 kg eggplants
salt
600 ml olive oil
2 tbsp mixed peppercorns
6 fresh bay leaves
6 small chili peppers (dried)

Instructions

1. Wash the eggplants thoroughly.
2. Cut off the hard ends.
3. Slice the eggplants crosswise into rounds.
4. Sprinkle the slices with salt.
5. Let the salted eggplants sit for about 10 minutes to draw out the bitter water.
6. Then pat the eggplants dry with a kitchen towel.
7. Heat some olive oil in a pan.
8. Fry the eggplant slices in batches briefly in the hot oil.
9. Place the fried slices into the jars.
10. Sprinkle peppercorns, bay leaves, and chili between the layers.
11. Fill the jars completely with olive oil at the end.
12. Make sure all eggplants are completely covered by the oil.
13. Seal the jars tightly.
14. Store the jars in a cool and dark place.

Nutrition per serving

kcal: 990
Protein: 3 g · Fett/Fat: 108 g · Carbs: 5 g