Widad Abu Salah is famous for her fresh eggplant pickles that compliment almost any dish, including strained yogurt with olive oil and hot fresh bread. Widad decided to start her own business from home to produce eggplant pickles to improve her family's economic status and to network with other Palestinian women who work in the homestays program. To make eggplant pickles, the vegetable should be reaped before it fully grows, be washed and boiled until it becomes tender. Then, it is partially sliced and filled with salt to get rid of excess water. After 12 hours, Widad prepares the filling to stuff the now dried eggplant; usually a mixed filling of nuts, parsley, garlic, carrots and salt. Widad perceives the production of pickled eggplants as a fun and a great way to venture the world of traditional and local food production.
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