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Stuffed Eggplant with Ramadan Pickle Filling
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Ingredients
- Eggplants4 medium
- White vinegar1 cup
- Salt2 tsp
- Hot, mild, and red peppers500 g (½ kg)
- lemon½ cup
- Garlic1 large head
- Coriander1 tablespoon
- Cumin1 tablespoon
- Carrots1 small, grated
- parsleyto taste
- oil2 tbsp
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 80, protein 2, fat 3, carbs 12, fiber 3, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: قناة فاطمة أبو حاتي — يوتيوب. Rewritten from the Fatma Abu Haty channel and credited; creator permission to be confirmed