Eggplant Torshi

Dwarf eggplants pickled in vinegar, salt and curry from Persian cuisine

  • AppetizersType
  • Super EasyDifficulty
  • 15-30 minPrep. Time
  • N/AServing/Unit

Ingredients

Dwarf eggplant, 900 g
5% vinegar, 1 L
Salt, 1 flat tablespoon
Curry powder, 1 flat teaspoon
Chili, 1 teaspoon
coarsely ground

Preparation

1. Wash the eggplants, make 2-3 grooves in each eggplant, put in a pot and cover with vinegar.
2. Put on the gas, bring to a boil and add spices.
3. Leave it on the gas until the eggplant changes color, for about 10-15 minutes.
4. Cool, place in a jar and keep in the refrigerator.
5. Bon appetite (:
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Nutritional Values Serving/Unit 100 Grams
Calories 475 cal 25 cal
Proteins 8 g 0 g
Carbohydrates 80 g 4 g
Fat 3 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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Eggplant Torshi
Real Persian delicacy
Eggplant Torshi