Stuffed Eggplant Pickle ترشی بادمجان شکم پر

Ingredients:

  • Small eggplants
  • Apple cider vinegar (Red vinegar)
  • Sweet pepper or Chili pepper
  • Garlic cloves, dried mint, dried tarragon, Nigella seeds, Marjoram and salt

Wash the eggplants and place them into a pan,

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Add some water and Salt, put the lid, let them boil over medium heat for about 5 minutes or until the eggplants  a bit soft, You have to watch them so they don’t over cook,

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Take them out of the pan one by one, and put them on a tray with paper towels to absorb the water, (for 24 hours)

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 peel the garlic cloves, crush or chop them finely, or you can simply blend them in a food processor,

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put them into a bowl,

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add some dry mint (or fresh mint),

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add some salt,

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add some  Nigella seeds,

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Marjoram and dry Tarragon (or fresh)

mix them all together,

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Cut the eggplants half way horizontally,

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Fill the eggplants with the mixture,

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Place the eggplants into the jar or container,

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Cut the Pepper and place them in between of eggplants,

sprinkle more salts if needed,

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Pour the (Apple) red vinegar into the eggplant container until it spills off,

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Seal the jar or container tight with a lid so no air can enter,

Keep the jar at room temperature for 20 to 25 days. (don’t open the jar within that period), Keep in refrigerator afterwords.

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