Eggplant pickles

Eggplant pickles are amazing with their chewy yet tender flavor. The purple pigment in eggplants lowers neutral fats in the blood, which are harmful to the body, and eliminates waste products from the blood vessels.

• Aubergine (500g)
• Natural rice vinegar (500ml)
• Water (500ml)
• Sugar (250g)
• Salt (50g)
• Paprika powder (2.5g)
• Bay leaf (3 leaves)

1. Wash the eggplants and drain off the water. Remove the stems and cut into 5-7 mm pieces.
2. Remove the garlic peel and cut into small pieces.
3. Place the natural rice vinegar, sugar, salt and water in a bowl to melt and add the prepared ingredients.
4. Assemble the bowl and lid, turning the handle clockwise to close it. Place the bowl in the yogurt maker.
5. Select the 'Pickle' function of the Greek yogurt and cheese maker. Eggplant pickles will be ready in 72 hours.
6. Place the homemade pickles in a glass container that has been disinfected with hot water and store in the refrigerator.