- 2 Large Eggplants
- 8 oz (227 g) Celery (3)
- 2 Carrots
- 1/4 Cabbage
- 1/4 Red Bell Pepper
- 1/4 Green Bell Pepper
- 3 Chili Peppers
- 1/4 Cauliflower
- 1/8 Bunch Mint
- 1/4 Bunch Parsley
- 1/4 Bunch Cilantro
- 1/4 Bunch Savory
- 1/4 Bunch Tarragon
- 3 Garlic Cloves
- Salt, Ground Chili Pepper, Turmeric, Black Caraway
- White Vinegar
1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.
1- Place all of the minced and grated ingredients in a large bowl.
2- Mash 3 or 4 garlic cloves into the bowl.
3- Add salt, ground chili pepper, turmeric and black caraway as preferred.
4- Mix the ingredients thoroughly until well blended.
For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
5- Transfer the mixture into a jar.
6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture).
7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between).
8- Keep the jar at room temperature for at least 2 weeks.
Do Not Open the Jar for 2 weeks.
9- keep in refrigerator after (2 weeks) opening the container.
Try torshi liteh with Estamboli (loubia) polo!