Eggplant Pickle

Name: Eggplant Pickle (Bademjan torshi)
Prep time: 40 min
Total time: 40 min
Yield: Makes 2 jars (1 pint/475ml) each)
Cuisine: Iranian
Ingredients: 2 teaspoons nigella seeds; 2 teaspoons coriander seeds; 1 tablespoon pickling salt (or sea salt); 1 tablespoon pickling salt (or sea salt); 4–5 cups (1 l) cider vinegar; 2 green bird chilies, finely chopped; 2 bulbs garlic, separated into cloves, peeled, and finely chopped; 2 bulbs garlic, separated into cloves, peeled, and finely chopped; ½ cup (40 g) basil; ½ cup (40 g) chopped fresh parsley; 1 cup (85 g) chopped fresh cilantro; 2 cups (170 g) chopped fresh mint; 2 teaspoons pickling salt; 4 cups (960 ml) cider vinegar; 1½ pounds (675 g) pickling eggplants; 1 tablespoon grape molasses or honey; 1 tablespoon grape molasses or honey

Bademjan torshi

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1½ pounds (675 g) pickling eggplants
4 cups (960

Asia
Iran
Preserve
Gluten-free
Vegan
Southeast Asia

Method

Sterilize the canning jars. Rinse the eggplants and remove the stems. Make a lengthwise slit on one side of each eggplant.
Place the eggplants in a laminated pot, cover with vinegar, bring to a boil, and simmer over medium heat for 5 to 10 minutes or until soft (do not overcook). Drain the eggplant, discarding the vinegar.
To make the filling: Combine