Return to Main Recipes Page/Return to Home Page

Eggplant Pickles I (P, KLP, TNT)
Source: "New Food of Life," by Najmieh Batmanglij (my Persian cooking bible)
Serves: 20

20 small pickling eggplants
1-1/4 quart wine vinegar
2 tablespoons salt (not with iodine) I used coarse kosher salt
2 cups fresh mint, chopped
1 cup chopped coriander or parsley (I mixed both)
3 bulbs of garlic, peeled and chopped

Wash the eggplants, remove stems. Make a lengthwise slit on one side of each one.

Place them in a laminated pot, cover with vinegar, bring to a boil and simmer over medium heat for 20 minutes, or until tender.

Drain in a colander until completely dry and cold. In a saucepan, bring to a boil 2 tablespoons salt in 1 quart vinegar wine. Mix 1 tsp. of salt with herbs and garlic, stuff the eggplants and press shut.

Sterilize jars in boiling water. Drain and dry, fill to within 1/2" of the top with stuffed eggplants, cover with salted vinegar and seal. Store in a cool, dark place for 40 days.

Poster's Notes:
I made this Friday morning...but have to wait 40 days before opening the jar...

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A