Persian Baby Eggplant Pickles

Name: Persian Baby Eggplant Pickles
Cuisine: Iranian
Ingredients: 2 pounds (about 20) pickling eggplants; 2 hot red chilies, slit; 2 teaspoons black peppercorns; 1 tablespoon sugar; 1 tablespoon salt; ½ cup tamarind paste*; 2 tablespoons black mustard seeds; 2 tablespoons coriander seeds, toasted; 2 tablespoons cumin seeds, toasted; 3 quarts (12 cups) wine vinegar; 1 teaspoon salt; 6 cloves garlic, peeled; 1-inch ginger, peeled and grated

Quick & Easy

Preparation info

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

Persian Baby Eggplant Pickles

2 pounds (about 20) pickling eggplants
3 quarts (12

Asia
Iran
Preserve
Southeast Asia
Vegan
Gluten-free

Method

Wash the eggplants and remove the stems. Make a lengthwise slit on one side of each eggplant.
Place the eggplants in a large, non-reactive pot, cover with 4 cups of vinegar and 1 teaspoon