Torshi Lite - Pickled Eggplants

READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake eggplants in the oven for about 15-20 minutes.
  • Allow to cool, then peel skins away.
  • Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
  • Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
  • Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.
  • Fill up with vinegar, and mix well.
  • Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.
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