Instant Pickled Eggplant – بتنجان مخلل

  • 4 Small Eggplant
  • 1/4 Cup Garlic
  • 1/4 Cup Lime Juice
  • 1 Teaspoon Vinegar
  • 2 Chopped Green Thai Chili
  • 1/2 Green Peppers
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1/4 Cup Olive Oil

Directions

  • In a food processor, mix the marinade ingredients until a beautiful aromatic green mix is formed, set aside.
  • In a pan, preheat avocado oil on medium heat.
  • Score your eggplants so they don’t explode during frying.
  • Fry on all sides until golden brown.
  • Or place eggplant in the instant pot basket and set on high for 4 minutes, then do a quick release, then saute in olive oil until golden brown.
  • With a small knife open a vertical score in your eggplants.
  • Generously stuff your eggplants and push down with your spoon to insure the stuffing is everywhere.
  • Leave in the fridge in a container and enjoy as a side dish.
Stuffed eggplant recipe - Cook with Reem

Instant Pickled Eggplant – بتنجان مخلل

Instant Pickled Eggplant Recipe by Cook with Reem.

Ingredients
  

  • 4 Small Eggplant
  • 1/4  Cup Garlic
  • 1/4 Cup Lime Juice
  • 1 Teaspoon Vinegar
  • 2 Chopped Green Thai Chili
  • 1/2 Green Peppers
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1/4 Cup Olive Oil

Instructions
 

  • In a food processor, mix the marinade ingredients until a beautiful aromatic green mix is formed, set aside.
  • In a pan, preheat avocado oil on medium heat.
  • Score your eggplants so they don’t explode during frying.
  • Fry on all sides until golden brown.
  • Or place eggplant in the instant pot basket and set on high for 4 minutes, then do a quick release, then saute in olive oil until golden brown.
  • With a small knife open a vertical score in your eggplants.
  • Generously stuff your eggplants and push down with your spoon to insure the stuffing is everywhere.
  • Leave in the fridge in a container and enjoy as a side dish.
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