TORSHI-YE BÂDENJÂN
IRAN
There are two ways of making Iranian eggplant pickles. This one, where the eggplants are kept whole and stuffed with an herb mixture, and another with the eggplants mashed and mixed with herbs, garlic, and chili. You can use other vinegars, but wine or any other type of alcohol is forbidden in Islam, so they only use white or apple cider vinegar.
MAKES ONE 1-QUART (1-LITER) JAR
15 Japanese eggplants (1¾ ounces/50 g each)
1¼ bunches flat-leaf parsley (9 ounces/250 g total), most of the bottom stems discarded, finely chopped
1¼ bunches cilantro (9 ounces/250 g total), most of the bottom stems discarded, finely chopped
4 teaspoons dried mint
4 teaspoons dried basil
10 cloves garlic, minced to a fine paste
2 teaspoons plus 2 tablespoons sea salt
2 teaspoons nigella seeds
1 teaspoon coriander seeds
4 small green chilies
2 cups (500 ml) apple cider vinegar
1. Stem the eggplants and remove the calyxes (caps).
2. Put the eggplants in a steamer basket and steam for 10 to 15 minutes, until soft but not mushy. Transfer to a colander and put a weighted bowl over them to press out any excess liquid. Let drain for 24 hours, then spread on paper towels—squeezing the eggplants dry will stop them from spoiling quickly.
3. Put the fresh and dried herbs in a large mixing bowl. Add the garlic and 2 teaspoons of the salt. Mix well.
4. Make a lengthwise slit down the eggplants making sure you don’t cut through them. Gently pry them open and fill each with as much of the herb mixture as you can fit in the opening. Close each eggplant, wipe it clean, and lay flat in a sterilized 1-quart (1-liter) canning jar. When you have done one layer, sprinkle a little of the remaining salt, nigella, and coriander seeds all over. Add 2 of the chilies, then make a second layer and a third dividing the remaining salt, nigella, and coriander seeds as well as the 2 chilies equally between the layers. Pack the jar tightly, then pour the cider vinegar over the eggplants to cover completely. Add any remaining salt. Close tightly and gently shake back and forth to distribute the salt. Store in a cool, dark place. The pickled eggplant will be ready within 2 to 3 weeks.