Torshi Lite - Pickled Eggplants - cooking recipe

Ingredients

1 kg small eggplant
250 g herbs (parsley, coriander, mint, tarragon, basil)
white vinegar
salt
black pepper

Preparation

Bake eggplants in the oven for about 15-20 minutes.
Allow to cool, then peel skins away.
Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.
Fill up with vinegar, and mix well.
Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.