Pickled Eggplant Recipe

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Ingredients:

Serving

Directions:

Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
Mix with aji molido, oregano, and basil.
Put on jars with one laurel leaf on each jar and cover with olive oil.
Store for at least a week before using.
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	458.79 Kcal (1921 kJ)
Calories from fat	403.18 Kcal
		% Daily Value*
Total Fat	44.8g	69%
Sodium	221.6mg	9%
Potassium	431.9mg	9%
Total Carbs	12.44g	4%
Sugars	7.39g	30%
Dietary Fiber	5.3g	21%
Protein	1.99g	4%
Vitamin C	36.8mg	61%
Iron	0.3mg	2%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	145.89 Kcal (611 kJ)
Calories from fat	128.2 Kcal
		% Daily Value*
Total Fat	14.24g	69%
Sodium	70.46mg	9%
Potassium	137.34mg	9%
Total Carbs	3.96g	4%
Sugars	2.35g	30%
Dietary Fiber	1.69g	21%
Protein	0.63g	4%
Vitamin C	11.7mg	61%
Iron	0.1mg	2%
Calcium	11.9mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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