Turshi Bonjan Pickled Stuffed Eggplant
Serving Size : 1
Ingredients for prepare Turshi Bonjan Pickled Stuffed Eggplant
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | (8 to 10) smallest eggplants |
| 4 | cups | water |
| 1 | head | (about 8 cloves) garlic - peeled |
| 1/4 | cup | dried mint |
| 2 | tablespoons | to 3 tb hot red chili flakes to taste |
| 1 | tablespoon | ground cinnamon |
| 1 | tablespoon | salt |
| 1 | cup | to 2 c white or red vinegar |
recipe Turshi Bonjan Pickled Stuffed Eggplant
Small finger-size eggplant are best to use in this
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pickle, but smallest Italian variety will do well. The pickle will keep preserved for several months but should be refrigerated
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after it matures and once it is served. 1. Remove stem from each eggplant and make 2 cuts down
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crosswise, to within 1-inch of bottom. Bring 4 cups of water to a boil,
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add eggplants, and cook over moderate heat for 5 minutes. Drain and
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cool in colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili flakes, cinnamon, and
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salt together to a medium but not too fine consistency. There should be some texture. Push apart
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4 prongs of each eggplant and stuff w/1 tsp spice mixture. Fit eggplants into a glass jar and pour
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in enough vinegar to cover them. If there is any leftover spice mix, put that into jar with the eggplants.
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Let pickle mature for 5 days before serving, then refrigerate. Recipe: "Sephardic Cooking" by Copeland Mark
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- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India - Copyright 1992 Published
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by Donald I. Fine, Inc., New York, N.Y.
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