Instant Eggplant Pickles Recipe

Instant Eggplant Pickles

From canullia 9 years ago

why wait several days to have pickles or buy them from the market when you could make them at home as zingy as you want?

Wash the Eggplants and carefully slough off the green cones attached to their tips. Now prick with your fork once each eggplant.
Into a pot with boiling water drop 1 teaspoon cumin and boil your eggplants till they are chewy not killed. Remove your eggplants from the water and drain. After they cool cut them longitudinally making sure the two sections are still connected.
Into some oil tear your red pepper roughly and sauté till its fragrant oils are out in the air.
Into your kitchen aid machine mix all the walnuts garlic, black pepper, cumin, salt, sweet red pepper and chili then grind till you have a paste.
Open each eggplant and generously ladle the lemon juice using a small teaspoon. Once all your eggplants have been soaked carefully stuff your eggplants with the mixture in the kitchen aid machine and close each eggplant carefully. Into a tightly sealed glass or plastic container align your eggplants and cover with the remaining lemon juice, vinegar, and olive oil.
Refrigerate for two hours at least and best 6 hours and then you can serve.

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