Title: Baademjan Torshi (Eggplant Pickle)
Categories: Vegetable Info Israel Jewish Persian
Yield: 1 Qt

6		To 8 small (2 lbs) eggplants, stems removed
3	c	Water
1	tb	Salt
1/2	c	Italian flat-leaf parsley, chopped
1/4	c	Celery leaves, chopped
1/3	c	Fresh mint, coarsely chopped
6		Cloves garlic, chopped
1/4	ts	Hot red chili flakes
1/2	ts	Salt
1	ts	Dried marjoram
1	c	To 2 c white or cider vinegar

This is a fine tart pickle that is used to spark Persian rice & meat dishes that are herbal & scented but lack the sharpness of strong spices.

1. Cut 3-4 incisions into 1 side of each eggplant, 1-" long & 1-" deep.

2. Bring water to a boil in pan w/1 tb salt. Add eggplant, cover pan, & cook over moderate heat for 5 mins. This should be enough to make eggplant soft but still firm. Drain well and cool. Put eggplant on cloth towel & press down w/heavy plate for 15 mins to squeeze out excess water. Set aside.

3. Mix parsley, celery, mint, garlic, chili flakes, salt, and marjoram together. Stuff 1 heaping teaspoon of mixture into each of the incisions in eggplants. Fit eggplants into a glass jar & add enough vinegar to cover them. Cover jar.

Let pickle stand at room temp 15 to 20 days to mature. Refrigerate after opening. Serve w/any kind of Persian food. Makes 1 quart.

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. D. Pileggi

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