How to Cook Delicious Pickled Eggplant

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Before you jump to Pickled Eggplant recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.

Healthy and balanced eating encourages a feeling of wellness. Whenever we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. A salad allows us to feel much better than a piece of pizza (physically at any rate). Sometimes it's hard to find healthy foods for snacks between meals. Shopping for snack foods can be a challenge because you have so many options. Here are some healthy snacks that you can use when you need an instant pick me up.

Probably the most popular snacks is low fat yogurt. Eating yogurt in place of a wholesome larger lunch is not a good idea. As a snack, however, yogurt is one of the best things you are able to reach for. It is a protein-rich supply of healthy minerals and vitamins. Yogurt is often eaten to help preserve the digestive system considering that it is so easily digestible by most people. Try adding some healthy nuts to unsweetened yogurt for a healthy snack idea. This decreases your sugar absorption without reducing the taste of your snack.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let's go back to pickled eggplant recipe. You can have pickled eggplant using 8 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Pickled Eggplant:

1. Provide 3 pcs. of selected long straight eggplants.
2. Take 5 pcs. of finger chillies.
3. Take 1 of ginger (sliced julienne).
4. You need 1 of onion.
5. Prepare 4 cloves of minced garlic.
6. You need 2 tbs. of brown sugar.
7. Use 1 cup of white vinegar.
8. You need 1 pinch of salt to taste.

Instructions to make Pickled Eggplant:

1. Cut the selected eggplants into quarter parts. (or as average size of finger).
2. Cut the chillies into half following its length..
3. Put the veggies into the pot..
4. Top with minced garlic and onions.
5. Add the sugar and a little salt..
6. Cook the veggies for about 2 minutes or until it boils in low fire, avoid over cooking the veggies specially the eggplant. (halfly cooked).
7. Taste the syrup until you get the exact taste of sugar, garlic and the vinegar..
8. Set aside and cool it down for 20 mins. before transferring into canister..
9. Transfer the pickles into canister and chill. Serves as side dish. Best served when chilled..

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