Turshi Bonjan (pickled Stuffed Eggplant) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: , (8 to 10) smallest eggplants
4 cup: Water,
1 Head: , (abt 8 cloves) garlic, peeled
1/4 cup: Dried mint,
2 tbsp: To 3 Tb hot red chili flakes to taste,
1 tbsp: Ground cinnamon,
1 tbsp: Salt,
1 cup: To 2 c white or red vinegar,
Directions:
Small finger-size eggplant are best to use in this pickle, but
smallest Italian variety will do well. The pickle will keep
preserved for several months but should be refrigerated after it
matures & once it is served.
1. Remove stem from each eggplant & make 2 cuts down crosswise, to
within 1-inch of bottom. Bring 4 cups of water to a boil, add
eggplants, & cook over moderate heat for 5 mins. Drain & cool in
colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili
flakes, cinnamon, & salt together to a medium but not too fine
consistency. There should be some texture. Push apart 4 prongs of
each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a
glass jar & pour in enough vinegar to cover them. If there is any
leftover spice mix, put that into jar with the eggplants. Let pickle
mature for 5 days before serving, then refrigerate.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
Source from luhu.jp
smallest Italian variety will do well. The pickle will keep
preserved for several months but should be refrigerated after it
matures & once it is served.
1. Remove stem from each eggplant & make 2 cuts down crosswise, to
within 1-inch of bottom. Bring 4 cups of water to a boil, add
eggplants, & cook over moderate heat for 5 mins. Drain & cool in
colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili
flakes, cinnamon, & salt together to a medium but not too fine
consistency. There should be some texture. Push apart 4 prongs of
each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a
glass jar & pour in enough vinegar to cover them. If there is any
leftover spice mix, put that into jar with the eggplants. Let pickle
mature for 5 days before serving, then refrigerate.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
Source from luhu.jp