Torshi-e Bademjan-e Shekampor - Persian Stuffed Aubergine/Eggplant Pickles
Stuffed eggplant pickle is a popular condiment in many cuisines, especially in regions like the Middle East and South Asia. It typically consists of small eggplants or aubergines that are cut and stuffed with a flavorful mixture before being preserved in a pickling solution.
Pickles are an essential part of Persian cuisine. You can find many different kinds of pickles on every Persian dinner table. Stuffed eggplant pickles are one of the delicious Iranian pickles that you can prepare and enjoy in all seasons.
Remember to use clean utensils when handling the pickle to avoid contamination. Stuffed eggplant pickles can be served as a condiment alongside various dishes, and it adds a burst of flavor and spice to your meals.
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 30min Cooking: 20min Fermentation: 2 weeks Total: 50min + 2 weeks to sit
Ingredients (for a 1.5 l jar)
1 kg/2.2lbs small aubergines/eggplants (about 20)
1 small carrot, peeled and roughly chopped
2 fresh sweet mini peppers (preferably red and yellow for extra color), deseeded and diced
7 cloves garlic, peeled
40g / 1.4oz fresh basil, cleaned, washed and dried
40g / 1.4oz fresh mint, stems removed, washed and dried
20g / 1.4oz / fresh tarragon or 3 tbsp dried tarragon
1 l/4 cup/300ml red wine vinegar
4 small fresh chilies (optional)
1 tbsp golpar/dried Angelica seeds
2 tsp mustard seeds
2 tsp coriander seeds
1 to 2 tsp salt (to your taste)
Method
Preparation
Wash and dry the eggplants. Leave the stems intact but remove any spiky parts at the top. Make a lengthwise slit down the center of each eggplant without cutting all the way through. You want to create a pocket for the stuffing.
Transfer the fresh and dried herbs, chopped carrot, and garlic cloves into the food processor and finely chop them.
Add the diced sweet peppers to them and combine well using a spoon.
Cook the eggplants/aubergines
Place the eggplants in a pan. Add red wine vinegar until it covers the eggplants. Bring it to a boil, then reduce the temperature between low to medium and let it cook for 20 minutes. Be careful not to overcook them.
Remove the eggplants from the pan. Let them both, eggplants and vinegar cool down.
Stuffing
If you plan on keeping the pickles for a few weeks or months, I recommend sterilizing the jar and lid in boiling water or the oven.
Carefully stuff the eggplants with the herb and spice mixture, making sure to press it into the slits.
Arrange the stuffed eggplants in a clean and dry glass jar. Add 1 chili, some mustard seeds, and coriander seeds on each layer. Leave a bit of space at the top for the vinegar.
Mix the vinegar that you cooked the eggplant in with salt in a different bowl.
Once the vinegar is cool, pour it over the stuffed eggplants in the jar, ensuring they are completely submerged. Add more vinegar if needed.
Seal the jar with a tight-fitting lid.
Store the jar in a cool, dark place for at least a few weeks to allow the flavors to meld and the pickle to develop its characteristic tangy taste.
Once the pickle is ready, you can serve it as a side dish or condiment. It pairs wonderfully with Persian meals, particularly with rice dishes and kebabs.
Note: It's important to maintain cleanliness throughout the pickling process to prevent spoilage. Proper sealing of the jar is also essential to keep the pickle fresh for an extended period.
I’d love to see your Torshi-e Bademjoone Shekampor! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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