Roasted eggplant and tamarind pickle ترشی بادمجان تنوری و تمبرهندی

This recipe is very easy to make!

Ingredients:

  • Roasted Eggplant (around 1 Kilo)
  • Sour Tamarind Paste (5-6 tablespoons)
  • One or Two bulbs of Garlic
  • Apple cider vinegar (Red vinegar) (around 500 ml)
  • Dried mint, dried tarragon, Nigella seeds, Marjoram (and maybe a little bit Salt because the tamarind paste has enough salt inside)

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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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You can grill the eggplants on the stove until the eggplants are softened and the skin is crispy, then  Allow the eggplants to cool slightly, then remove the charred skin of grilled eggplants and chop them into tiny pieces,

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Or these types of ready to use roasted eggplants in jar,

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I prefer this brand: Sera (because it has better aroma of grilled eggplants)

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add them into the Bowl,

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Add some sour Tamarind paste,

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Add the aromatic dried Herbs such as mint, tarragon, Nigella seeds, Marjoram

(you may add a little bit Salt because the tamarind paste has enough salt inside)

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mix them all together very well,

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Place them into a suitable jar or container,

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Pour the (Apple) red vinegar into the 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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2 thoughts on “Roasted eggplant and tamarind pickle ترشی بادمجان تنوری و تمبرهندی

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