Pickles and preserves
One of Iran’s best-loved pickles, torshi-e bademjan is made by briefly boiling eggplant slices, then pickling them with garlic, dried mint, and vinegar. The tangy vinegar balances the eggplant’s soft texture.
Boil the sliced eggplant in salted water for 7 minutes, just until slightly tender. Drain.
Arrange the drained eggplant slices in a clean jar with the garlic and dried mint.
Pour the apple cider vinegar and salt into the jar until the eggplant is completely covered. Seal tightly and let it pickle in a cool place for at least 5 days.
Do not boil the eggplant until very soft, or the slices may fall apart in the pickle. This recipe contains no known allergens.
5 gün beklemek bana uzun geldi, 3. günde açtım ve sirke tadı hâlâ çok baskındı, nane kokusu geride kalmıştı. Sabırla tam süreyi beklemek gerektiğini şimdi anlıyorum.
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