Betingan bel Dibs Rumman

1. 1

   Wash the little eggplants, remove caps, but leave the stems on.

2. 2

   Cut in half lengthwise, but not right to the end, so that the halves remain attached at the stem end.

3. 3

   Boil in salted water with the garlic cloves for 1015 minutes, until soft, then drain.

4. 4

   For the marinade, mash the boiled garlic cloves, and mix with the rest of the ingredients.

5. 5

   Roll the drained eggplants in the marinade, opening them so that the cut sides can absorb it well.

6. 6

   Leave for at least 12 hours and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.