Torshi Lite - Pickled Eggplants

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.