Torshi Lite - Pickled Eggplants

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 kg small eggplant
• 250 g herbs (parsley, coriander, mint, tarragon, basil)
• vinegar
• salt
• black pepper

Recipe

• 1 bake eggplants in the oven for about 15-20 minutes.
• 2 allow to cool, then peel skins away.
• 3 place in a strainer and add some salt. leave overnight or for several hours until all water has left eggplants.
• 4 chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
• 5 chop very finely the herbs and add some vinegar. add herbs to eggplants, then add some salt and black pepper.
• 6 fill up with vinegar, and mix well.
• 7 store in a cool, dry place for 2-3 months. when removing eggplants from the jar, use a clean, oil-free spoon or fork.