Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Turshi Bonjan (Pickled Stuffed Eggplant)

Vegetables - Eggplant - -

INGREDIENTS

1 lb / 900 g (8 to 10) smallest eggplants
4 cups of water
1 head (about 8 cloves) garlic, peeled
1/4 cups of dried mint
2-3 T of hot red chili flakes - to taste
1 T of ground cinnamon
1 T of salt
1-2 cups of white or red vinegar

METHOD

1. Remove stem from each eggplant & make 2 cuts down crosswise, to within 1 inch / 2.5 cm of bottom. Bring 4 cups of water to a boil, add eggplants, & cook over moderate heat for 5 mins. Drain & cool in colander for half hour. Set aside.

2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a medium but not too fine consistency. There should be some texture. Push apart 4 prongs of each eggplant & stuff with 1 t spice mixture. Fit eggplants into a glass jar & pour in enough vinegar to cover them. If there is any leftover spice mix, put that into jar with the eggplants.

3. Let pickle mature for 5 days before serving, then refrigerate.

NOTES

Small finger-size eggplant are best to use in this pickle, but smallest italian variety will do well. The pickle will keep preserved for several months but should be refrigerated after it matures & once it is served.

posted by mr falafel

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