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Pickled stuffed eggplant (Torshi Bademjan Shekam Por)

Prep Time25 minutes
Cook Time5 minutes
Course: Side Dish
Cuisine: iran

Ingredients

  • 1 kg Eggplants
  • 1 Head of Garlic

Pickled spices

  • 1 tbsp Coriander seed
  • 1 tbsp Angelica seed
  • 1 tbsp Black seed
  • 1 tbsp Ground Dry Mint
  • ½ tbsp Turmeric
  • 1 tbsp Salt

Instructions

  • Wash the eggplants and let them dry completely.
  • If the tail of the eggplants is too long, remove it. Be careful not to completely remove the cap of the eggplants.
  • Boil the eggplants with vinegar for about 5 minutes. Pour enough vinegar to cover the eggplants. They should be soft, but not deformed.
  • Turn off the heat.
  • Put them in a colander to remove the vinegar.
  • Make a slit on the eggplants with a knife, lengthwise. It should not be deep and tear the other side.
  • Peel and crush or grate the garlic.
  • Combine garlic with salt and spices.
  • Pour the the garlic into the belly of the eggplants. When they are full, sew their bellies together with thread and needle.
    You can wrap a piece of clean yarn around them like I did. In this way, their internal stuffs do not spill out.
  • Place the eggplants in a jar and pour vinegar on them. The vinegar should completely cover the eggplants and be a knuckle above their surface.
  • Place the jar in a dry place in the kitchen. Pickled stuffed eggplant is ready after 1 month.

Notes

  • Choose small and young eggplants for this.
  • Eggplants absorb the vinegar, so after a week you may need to open the lid and add some vinegar to cover the eggplants.