Torshi bademjan

Torshi bademjan

Eggplant pickles

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg eggplants
500ml cider vinegar
1 egg-sized piece dried tamarind
1 tablespoon white mustard seeds
1 tablespoon coriander seeds, toasted
2 teaspoons fennel seeds
4-6 garlic cloves
1 teaspoon fresh ginger, chopped
1/2 teaspoon ground hot chilli or chilli pepper
2 teaspoons freshly ground black pepper
2 teaspoons salt

Method

  1. Preheat the oven to 200°C.
  2. Pierce the eggplants with a fork and place them directly on an oven shelf. Place a dish underneath to catch the juices. Bake for 20 minutes, or until soft.
  3. Holding onto the stem, peel the skin from the eggplants, then remove the stems. Chop the flesh into a bowl and immediately mix in 125 ml of the vinegar to stop the eggplant discolouring.
  4. Soak the tamarind in 125 ml hot water for 10–15 minutes, or until softened. Rub with your fingertips to separate the pulp, then press it through a sieve, into the eggplant.
  5. In a blender, combine another 125 ml of the vinegar with the mustard, coriander and fennel seeds, garlic and ginger. Blend to a smooth paste.
  6. Stir the paste through the eggplant mixture, along with the chilli, pepper and salt. Mix in the remaining vinegar.
  7. Ladle the pickles into sterilised jars. Seal with glass or plastic lids and store in a cool place.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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