Marinated eggplant is one of the delicious and favorite Iranian pickles that is one of the best side dishes that you can serve with several dishes, especially rice dishes. In Persian, we call that Torshi Bademjan which means eggplant pickle. This tasty side dish contains eggplant and specific spices for Iranian pickles, in this blog, I want to write you my mom’s recipe for eggplant pickles.
Throughout history, pickling ingredients has been one way to preserve ingredients, and today, we make and serve these delicious pickles with our meals to have more colorful tables and tastier dishes.
Ingredients:
. 1 kilo small eggplant
. 3 garlic bush
. 5 fresh hot pepper
. Curry spice to taste
. Vinegar
. Salt and pepper to taste
. Aromatic herbs (basil, tarragon, mint, savory)
The amount of ingredients depends on your taste and preferences, although I can give you a general suggestion.
For preparing eggplant pickles it is better to choose small eggplant, wash all of them, and separate the caps of the eggplants after that put them in a colander to dry them. Next, open the belly of the eggplant with a sharp knife, put the eggplant into a pot, and pour a mixture of water and vinegar over it. Put the pot on the flame and let the eggplants boil with vinegar for about 5 minutes, eggplants should be half-cooked in this step. After that put them into a colander.
In a suitable pot, again pour a mixture of water, salt, and vinegar. Then place the pot on the stove and let it boil, after 5 to 10 minutes remove the pot from the heat, when the water and vinegar cool down and set it aside. You have to put sliced garlic in the belly of eggplants and also garlic cloves in the pickle dish so you need to slice a part of your garlic bush. Following that, put sliced garlic and finely chop the aromatic herbs with curry spice and pepper into the eggplant belly. If you don’t have fresh herbs you can use dried herbs for the eggplant belly
When filling the eggplant with the ingredients, put them into a glass jam jar. In this step, you have to put all eggplants layer to layer, and in each layer add garlic cloves, and fresh hot pepper, and also pour a little bit of curry spice over the eggplants. Now pour the mixture of water and vinegar over all the eggplants.
Let the eggplant pickle sit for 8 to 10 days until it changes color and taste. Your mouthwatering pickle is now ready! You can eat that with different kinds of foods as a delicious side dish.
