Directions:
- Wash and cut eggplants across in circles of about 1cm (10mm) in width. (They might start turning dark in colour once cut, but don't worry about it, it's normal.).
- Mix water and vinegar in a pot and get it to a boil. Once it's boiling, cook eggplants in batches for about 5 minutes. Remove and place them on a paper towel to drain and cool off.
- Once they've cooled place them in a jar with a sealed lid. Add the seasonings. Cover with oil and screw on the lid. Turn the jar around so the ingredients spread evenly inside the jar.
- Can be kept in fridge for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.69 Kcal (78 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 3.28mg | 0% | |
| Potassium | 120.56mg | 3% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 1.3mg | 2% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 18.48 Kcal (77 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 3.24mg | 0% | |
| Potassium | 119.15mg | 3% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 1.3mg | 2% | |
| Calcium | 11mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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