• 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).  

You can serve this pickle hot or cold.

You can make this pickle with grated eggplant too.