Torshi Liteh – Eggplant and Herb Pickle

Torshi Liteh - Afghani Eggplant and Herb Pickle

Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.
Servings: 6
Author: The Cook
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  • 1 kg eggplant
  • 250 g fresh herbs - eg parsley, coriander, basil, tarragon, mint
  • ½ cup white wine vinegar
  • salt and pepper

Recipe Instructions

  • 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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