Eggplant Pickles Calories & Nutritional Values
Stuffed eggplant pickles is one of vast variety of popular pickles or torshis. An homemade and good quality eggplant pickles can give a new meaning to your dinner or lunch. Eggplants and the herbs used it this recipe are very nutritions. Although pickling the herbs can wipe off most of those vitamins such as A, B6 and C, but the minerals and more stable nutritions such as calcium, niacin, magnesium, manganese may stay longer. 3.5 oz (100 grams) of stuffed eggplant pickles has 33 calories.Read More
1 1/2 Cup All Purpose Flour 1/2 Cup (4 oz) Unsalted Butter 3 Tbsp Sugar 1 Medium Egg 1/2 Cup Pastry Cream Blueberries, Strawberries, Kiwi Salt Apricot Marmalade PREPARATIONS: 1- Soften the unsalted butter (grate). 2- Slice the strawberries and kiwi. DIRECTIONS: 1- Combine unsalted butter with sugar in a large bowl. 2- Whisk one egg until stiff. 3- Add the egg to the bowl and continue to whisk until well mixed. 4- Add flour and a pinch of salt to the bowl and continue whisking until thoroughly mixed. 5- Cover the bowl with a lid or plastic wrap. 6- Place the bowl a refrigerator for 30 minutes. 7- Remove the batter from the fridge, take a tbsp of the batter and place it onto a muffin pan. 8- Using your fingers, spread the batter across the pan evenly. 9- Cover the muffin pans with plastic wrap and put the back into a refrigerator for 15 more minutes. 10- Remove the plastic wraps. Using a fork, poke holes half way into the batter. 11- Preheat oven to 350 F (176 C), bake the batters for 35 minutes or until golden. 12- Brush the tarts with apricot marmalade. (remove the tarts from the pans). 13- Place two scoops of pastry cream on top of the tarts and spread evenly. 14- Place the fruit of your choice (blueberries, strawberries or kiwi) on top of the tarts. 15- Mix 2 tbsp of apricot marmalade with 1 tbsp of boiling water, mix well. 16- Brush the fruits with the apricot mixture. 17- Place the tarts into a refrigerator for few minutes so the pastry cream thicken and holds the fruits in place.Read More
- 1/3 Cup Split yellow peas
- 1/2 lb (226g) Ground Beef
- 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
- 1/3 Cup Rice
- Turmeric, Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Eggs
- Walnuts, Dried Apricots, Dried Barberries
- 1 Tbsp Tomato paste
- Vegetable oil
1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.
1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.
Read more about Koofteh Tabrizi calories and nutritional facts