Directions:
- Bake eggplants in the oven for about 15-20 minutes.
- Allow to cool, then peel skins away.
- Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
- Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
- Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.
- Fill up with vinegar, and mix well.
- Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.25 Kcal (106 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.25mg | 0% | |
| Potassium | 231.25mg | 5% | |
| Total Carbs | 6g | 2% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 1g | 2% | |
| Vitamin C | 2mg | 3% | |
| Calcium | 9.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 20.2 Kcal (85 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.8mg | 0% | |
| Potassium | 185mg | 5% | |
| Total Carbs | 4.8g | 2% | |
| Sugars | 3.2g | 16% | |
| Dietary Fiber | 2.4g | 12% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 1.6mg | 3% | |
| Calcium | 7.6mg | 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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