Torshi Lite Pickled Eggplants Recipes

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TORSHI LITE - PICKLED EGGPLANTS



Torshi Lite - Pickled Eggplants image

Make and share this Torshi Lite - Pickled Eggplants recipe from Food.com.

Provided by littlemafia

Categories     Southwest Asia (middle East)

Time 1h

Yield 10 serving(s)

Number Of Ingredients 5

1 kg small eggplant
250 g herbs (parsley, coriander, mint, tarragon, basil)
white vinegar
salt
black pepper

Steps:

  • Bake eggplants in the oven for about 15-20 minutes.
  • Allow to cool, then peel skins away.
  • Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
  • Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
  • Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.
  • Fill up with vinegar, and mix well.
  • Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

Nutrition Facts : Calories 24, Fat 0.2, Sodium 2, Carbohydrate 5.7, Fiber 3.4, Sugar 2.4, Protein 1

TORSHI-HAVIJ (PERSIAN PICKLED CARROTS)



Torshi-Havij (Persian Pickled Carrots) image

Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables - pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots. They're quite strong so serve them as a side dish with a meal - but be warned, they will made your meal incredibly special and very zingy. From Gormandize.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 1 jar

Number Of Ingredients 6

1 bunch baby carrots, trimmed and washed (about 100g)
5 fresh garlic cloves, peeled
1/2 teaspoon dried mint
15 -20 black peppercorns
1/2 teaspoon salt
white wine vinegar (quantity will vary depending on the size of the jar you use)

Steps:

  • Wash the carrots well (there is no need to peel them, but you can if you want to) and boil for about 3 minutes in boiling water. Remove from the water and allow to cool.
  • Once the carrots are cooled, place them in a jar with a good lid or seal. It would be good to use use a tall and thin jar so that you can stand the carrots up in it without needing to use so much vinegar, but any jar will do.
  • Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).
  • Add enough white wine vinegar to the jar to cover the carrots completely. Put the lid on and store in the fridge for at least 3 weeks.

Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 1166.5, Carbohydrate 6, Fiber 0.8, Sugar 0.2, Protein 1.2

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