One of Iran's most loved pickles, torshi-e bademjan brines lightly boiled eggplant slices with garlic, dried mint and vinegar. The vinegar's tang is balanced by the eggplant's soft texture.
Boil the sliced eggplant in salted water for 7 minutes until just softened, then drain.
Layer the drained eggplant slices with the garlic and dried mint in a clean jar.
Pour the apple cider vinegar and salt into the jar until the eggplant is fully covered, seal tightly and leave in a cool place for at least 5 days.
Don't overboil the eggplant, or it will fall apart once brined. 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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