If you’re looking for a delicious, easy to make Persian dish, try your hand at making this tangy and flavorful torshi bademjan! This vegan-friendly eggplant and vegetable pickle is a great side dish for any meal. Plus, it’s sure to please your guests with its unique flavor.
Ingredients
- 1 large eggplant, diced
- 2 large tomatoes, diced
- 2 large carrots, diced
- 1 large onion, diced
- ½ tsp. ground black pepper
- 1 tsp. turmeric
- 2 tsp. salt
- 1 cup white vinegar
- 1 cup olive oil
Instructions
- In a large bowl, combine the diced eggplant, tomatoes, carrots, and onion.
- Sprinkle the black pepper, turmeric, and salt over the vegetables and toss to combine.
- Add the vinegar and olive oil and stir to combine.
- Transfer the mixture to a large pot and bring to a boil.
- Reduce the heat to low and simmer for 1 hour, stirring occasionally.
- Once the mixture has thickened, transfer to a storage container and chill in the refrigerator for at least 6 hours.
Nutrition Information
One serving of torshi bademjan contains approximately:
- Calories: 261
- Fat: 17.2g
- Carbohydrates: 24g
- Protein: 4.7g
Serving Suggestions
Torshi bademjan is delicious served with rice, as a side dish to grilled meats, or simply as a snack. It is also a great addition to salads, sandwiches, and wraps. Enjoy!
Torshi bademjan is a delicious and flavorful vegan-friendly side dish that is sure to please your guests. With its unique combination of eggplant and vegetables, this pickle is sure to be a hit at your next gathering. Give it a try and enjoy!
