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Ingredients
  • 500g eggplant (3 big eggplants)
  • 4-5 garlic cloves
  • 3 cups vinegar
  • 1 teaspoon turmeric
  • 2 tablespoons salt
  • 1/4 cup sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon dried mint, tarragon, oregano and fenugreek 
Directions
  • Wash the eggplants and cut them into medium pieces.
  • Place the eggplant pieces in a pot, add vinegar and bring to boil.
  • Add herbs,turmeric, salt, sugar, chili powder, and mix well.
  • Boil for 5 minutes on a medium heat, then turn off and leave aside to cool.
  • Now add garlic and mix.
  • Transfer the pickles to a jar or an airtight container and store in the pantry.
  • Now enjoy (nooshe jan).  
Tips

You can serve this pickle hot or cold.

You can make this pickle with grated eggplant too.   

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