Torshi Liteh - Afghani Eggplant and Herb Pickle
- 1 kg eggplant
- 250 g fresh herbs - eg parsley, coriander, basil, tarragon, mint
- ½ cup white wine vinegar
- salt and pepper
- Bake the eggplants, outdoors or indoors. Peel and leave a few hours in a colander so the juices run out.
- Chop the herbs finely.
- In a saucepan, place the eggplant with the vinegar. Boil 2-3 minutes and add the herbs.
- Pour in jars and refrigerate. You might add some water if too strong.
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