Title: Leete Baademjan Ba Sabzi (Eggplant Pickle wit
Categories: Vegetable Info Israel Jewish Persian
Yield: 1 Qt

6	c	Water
2	tb	Salt
2	lb	(abt 2) eggplant, cut into 2-in cubes
2	ts	Advieh (mixed spice-see reci
1/4	ts	Pepper
1/4	ts	Ground ginger
3	tb	Salt
2	c	Dried parsley
1	c	Dried dill
1	ts	Dried tarragon
1/2	c	Dried mint
1	tb	Coriander seeds, coarsely crushed
1		Clove garlic, put through a press
2 1/2	c	Wine vinegar, brought to a boil & cooled

The chopped eggplant provides only the texture of pickle -- it is extravagant use of herbs, spices, & wine vinegar that give pickle its authority. The pickle does not deteriorate eve after 1 year; once opened ,it must be refrigerated.

1. Bring water & 2 tbs salt to a boil in a large pan. Add eggplant & cook over moderate heat for abt 8 mins, pushing to cubes into liquid now & then. This should be enough to soften eggplant. Cool & chop fine by hand; a wood chopping bowl is ideal.

2. Mix eggplant, all herbs, seasonings, & vinegar together. Mix well. Let stand for 1 hr, mix again, & pack into a glass jar to the top. Store on kitchen self for 1 month before using. Then refrigerate. Makes 1 quart.

NOTE: I do not recommend a processor for preparing this recipe as it would turn eggplant into a mush.

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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