How to Prepare Spicy Pickled eggplants

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Before you jump to Pickled eggplants recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.

Healthy eating encourages a feeling of health and wellbeing. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy ones plays a part in a more healthy feeling. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be difficult when it is snack time. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks which you can use when you need a quick pick me up.

If you're not allergic to nuts, try consuming some almonds! As an all-in-one power booster, almonds provide many health rewards. Almonds are a natural supply of B vitamins together with other vitamins and minerals. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is available in almonds. Regarding almonds, however, they wont cause you to really miss a nap. Instead, these nuts aid in reducing stress and provide a relaxing feeling throughout your body. Sometimes eating almonds can also be a mood increaser!

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Determining to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let's go back to pickled eggplants recipe. To cook pickled eggplants you only need 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Pickled eggplants:

1. Provide 2 medium of eggplants.
2. Get 3 cup of water.
3. Prepare 3 cup of white vinegar.
4. Use 1 of salt.
5. Prepare 1 tsp of black pepper (not powdered!).
6. You need 1 tsp of oregano.
7. Get 4 of garlic cut in cubes.
8. Use 2 of bay leaf.
9. You need 3 of dried spicy pepper.

Steps to make Pickled eggplants:

1. Cut the eggplant in 1cm thick slices and spread salt on them, leave in the fridge overnight. (This step takes the bitterness out of the eggplant).
2. Boil the eggplants in a mixture of water and vinegar (equal parts) until they become slightly transparent.
3. Drain water and let the eggplant pieces dry on a sieve to avoid excess water..
4. Sterilize a jar and the cover in boiling water (this will assure the long lasting of the pickled eggplant)..
5. Take the cooled eggplant and place them in the jar, each time you should layer one or two pieces of eggplant and spread some of the dried spices (oregano, bay leaf, black pepper, spicy chilly) and garlic. This all the way to the top..
6. Once you have reached the top, fill the jar with a good oil. Once you believe the jar is fool, helping yourself with a long butter knife (not sharp so you won't damage the eggplants) and press slightly from the wall into the center releasing the air bubbles trapped in between the layers. The more bubbles you take out, the better! Finally refill with oil until the top of the jar..
7. Keep for about a month before you taste it! (I know it's hard, but the more you wait, the tastier it gets!).
8. Enjoy!.

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