Torshi Betingan

1. 1

   Wash the eggplants.

2. 2

   Do not peel them, but make a small slit lengthwise in each one.

3. 3

   Poach them in boiling salted water for 510 minutes, until softened, weighing the eggplants down with a small, heavy lid.

4. 4

   Drain, and when cooled, press gently to squeeze the water out.

5. 5

   Mix the chopped garlic and chilies and stuff the eggplants with this mixture through the slits.

6. 6

   Arrange them in layers in a glass jar.

7. 7

   Put the water, 1 1/2 tablespoons salt, and the vinegar in a pan and bring to the boil, then pour over the eggplants.

8. 8

   Close the jar tightly.

9. 9

   The pickle will be ready to eat after 4 days and will keep up to 2 months or longer in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.