Torshi Lite - Pickled Eggplants |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Different kind of pickles coming from Iran. Ingredients:
1 kg small eggplant |
250 g herbs (parsley, coriander, mint, tarragon, basil) |
white vinegar |
salt |
black pepper |
Directions:
1. Bake eggplants in the oven for about 15-20 minutes.
2. Allow to cool, then peel skins away.
3. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
4. Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
5. Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.
6. Fill up with vinegar, and mix well.
7. Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.
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