Torshi Lite - Pickled Eggplants

Ingredients

• 1 kg small eggplant
• 250 g herbs (parsley, coriander, mint, tarragon, basil)
• white vinegar
• salt
• black pepper

Directions

1. 1

   Bake eggplants in the oven for about 15-20 minutes.

2. 2

   Allow to cool, then peel skins away.

3. 3

   Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.

4. 4

   Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.

5. 5

   Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.

6. 6

   Fill up with vinegar, and mix well.

7. 7

   Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.