Quick Eggplant Pickles (Torshi Bademjan) Recipe
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Ingredients:
5 small size eggplants, rinse, dry; do not peel and make a long cut on the side
5-7 cloves of garlic, peeled, cut in half
2 cups white, red or apple vinegar
1/2 teaspoon turmeric (optional)
2-3 tablespoons salt
2-3 small red hot peppers
1 teaspoon angelica powder (golpar)
1 teaspoon nigella seeds (siah-daneh)
1 teaspoon coriander seeds (tokhm-e geshneez)
1 tablespoon of dried dill, mint and tarragon
Method:
Mix all the dried ingredients together in a small bowl.
Pour the vinegar in a large and heavy pan and place on a medium to low heat.
Place one or two garlic cloves in each eggplant along with some of the dried herb and spice mixture. Gently place eggplants in the pan, sprinkle the remaining spices over the eggplants, and cook for 30 minutes.
Let it completely cool before transferring them into a clean glass jar. Add more vinegar if needed.
Store in a cool place. They are ready to be served in two days.
Enjoy!
Recipe and photo by: Azita
