Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds very small, thin egglants, washed and left unpeeled
- Salted water
- 4 cloves garlic, finely chopped
- 3 small dried red chile pods, such as piquin or de arbol, crushed
- 1/4 cup minced celery
- 3 cups water
- 4 tablespoons salt
- 2 cups white wine vinegar
Directions
Make small but deep incisions in each eggplant.
In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened.
Drain well.
In a small bowl, combine the garlic, crushed chile, and celery.
Stuff the incisions with this mixture.
Arrange the eggplants in a glass bowl.
In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants.
Cover tightly with plastic wrap and place in the refrigerator for at least four days.
To serve, cut into thick slices. This recipe will last for months in the refrigerator.
Category:Jordanian Recipes
Category:Jordanian Appetizers