Turshi Bonjan (pickled stuffed eggplant)

Category : Vegetables

Author : HeyU

Hits : 2288

Rating :

(2.93)

Date : 23/08/2002

Ingredients:

1 lb (8 to 10) smallest eggplants
4 cup Water
1 Head (about 8 cloves) garlic, peeled
1/4 cup Dried mint
2 tbsp To 3 tb hot red chili flakes to taste
1 tbsp Ground cinnamon
1 tbsp Salt
1 or 2 cups white or red vinegar

Instructions:

Small finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several months but should be refrigerated after it matures & once it is served.

1. Remove stem from each eggplant & make 2 cuts down crosswise, to within 1-inch of bottom. Bring 4 cups of water to a boil, add eggplants, & cook over moderate heat for 5 mins. Drain & cool in colander for 1/2 hour. Set aside.

2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a medium but not too fine consistency. There should be some texture. Push apart 4 prongs of each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a glass jar & pour in enough vinegar to cover them.

If there is any leftover spice mix, put that into jar with the eggplants. Let pickle mature for 5 days before serving, then refrigerate.

Vegetables RECIPES
Write a Comment
 
 
 

tip of the day

Akane Apples

Good-quality Akane apples will be firm with smooth, clean skin and have good color for the variety. Test the firmness of the apple by holding it in (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:35127

Rating:

(2.93)