MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turshi Bonjan (Pickled Stuffed Eggplant)
 Categories: Asian, Preserving, Vegetables, Chilies
      Yield: 10 Servings
 
      8 sm Eggplants; up to 10
      4 c  Water
      8 cl Garlic; peeled
    1/4 c  Dried mint
      3 tb Hot red chili flakes
      1 tb Ground cinnamon
      1 tb Salt
      1 c  Vinegar; up to 2 c
 
  Small finger-size eggplant are best to use in this pickle, but
  smallest Italian variety will do well. The pickle will keep
  preserved for several months but should be refrigerated after it
  matures & once it is served.
  
  Remove stem from each eggplant & make 2 cuts down crosswise, to
  within 1" of bottom. Bring 4 cups of water to a boil, add
  eggplants, & cook over moderate heat for 5 minutes. Drain & cool in
  colander for 30 minutes. Set aside.
  
  Grind garlic, mint, chili flakes, cinnamon, & salt together to a
  medium but not too fine consistency. There should be some texture.
  Push apart 4 prongs of each eggplant & stuff with 1 ts spice
  mixture. Fit eggplants into a glass jar & pour in enough vinegar to
  cover them. If there is any leftover spice mix, put that into jar
  with the eggplants. Let pickle mature for 5 days before serving,
  then refrigerate.
  
  Recipe by Sephardic Cooking by Copeland Mark
  
  Uncle Dirty Dave's Archives
 
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