Try this Turshi Bonjan (Pickled Stuffed Eggplant) recipe, or contribute your own.
Suggest a better descriptionSmall finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several months but should be refrigerated after it matures & once it is served. 1. Remove stem from each eggplant & make 2 cuts down crosswise, to within 1-inch of bottom. Bring 4 cups of water to a boil, add eggplants, & cook over moderate heat for 5 mins. Drain & cool in colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a medium but not too fine consistency. There should be some texture. Push apart 4 prongs of each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a glass jar & pour in enough vinegar to cover them. If there is any leftover spice mix, put that into jar with the eggplants. Let pickle mature for 5 days before serving, then refrigerate. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi Per serving: 18 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 6425mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (959g) | ||
Recipe Makes: 1 servings | ||
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Calories: 82 | ||
Calories from Fat: 9 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.6mg | 2 % | |
Potassium 380.4mg | 10 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 10.4g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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