Eggplant Pickles are amazing with their chewy and soft taste. The violet pigment of the eggplants lowers the neutral fats in blood that are harmful to the body and eliminates waste in blood vessels.
- Eggplant (500g)
- Brown Rice Vinegar (500ml)
- Water (500ml)
- Sugar (250g)
- Salt (50g)
- Paprika Powder (2.5g)
- Bay Leaf (3 leaves)
1 Wash the eggplants and drift the water off. Stem them and cut them into 5~7 mm chunks.
2 Remove the garlic skin and slice it into small pieces.
3 Put the brown rice vinegar, sugar, salt and water in a bowl for melting and add the prepared ingredients.
4 Assemble the bowl with cover and use the handle to close it by turning it clockwise. Place the Bowl inside the yogurt maker.
5 Select the ‘Pickle’ function of the Greek Yogurt & Cheese Maker. Eggplant pickles will be ready in 72 hours.
6 The homemade pickles are put into a hot-water disinfected glass container and kept in a refrigerator.
