Persian food, Persian Recipes, Aashpazi
eggplant pickles recipe, tursu, stuffed eggplant pickles


Stuffed Eggplant Pickles

5 Small Eggplants 1 1/4 Cup White Vinegar 1/4 Bunch Mint (leaves) 1/2 Bunch Parsley 1/2 Bunch Tarragon (leaves) 4 Garlic Cloves 4 or 5 Chili Peppers (as preferred) 3 Red Peppers (as preferred) Salt, Turmeric, Ground Angelica PREPARATIONS: 1- Cut the eggplants half way horizontally. 2- Mince the herbs. 3- Mince the chili peppers. DIRECTIONS: 1- Place the eggplants in a pot. 2- Add one cup of white vinegar and just enough boiling water to cover the eggplants. 3- Cover the pot with a lid and simmer for 10 to 15 minutes over medium heat. 4- Place the minced vegetables in a large bowl. 5- Mash the garlic cloves in the bowl. 6- Add the minced chili peppers to the bowl. 7- Add salt, turmeric and ground angelica to the bowl, mix until well blended. 8- Fill the eggplants with the vegetable mixture and seal with a wooden toothpick. Note: Use just the right size of a jar/container that barely fits the eggplants. 9- Place the eggplants into the jar/container. 10- Poke few holes into the red peppers and slide them in the container. 11- Mix 1/4 Cup of white vinegar with 1 tbsp of salt and 1 or 2 cups of water (As much as needed to top off the container), stir until well mixed. 12- Pour the mixture into the eggplant container until it spills off. 13- Cover the eggplants with tarragon. 14- Seal the jar or container tight with a lid so no air can enter. 15- Keep the jar at room temperature for 20 to 25 days. (don't open the jar within that period). 16- Keep in refrigerator afterwords.



Stuffed eggplant pickles is one of vast variety of popular pickles or torshis. An homemade and good quality eggplant pickles can give a new meaning to your dinner or lunch. Eggplants and the herbs used it this recipe are very nutritions. Although pickling the herbs can wipe off most of those vitamins such as A, B6 and C, but the minerals and more stable nutritions such as calcium, niacin, magnesium, manganese may stay longer. 3.5 oz (100 grams) of stuffed eggplant pickles has 33 calories.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 33  Calories from fat 4
Daily Value*
Total Fat 19g29%
Saturated Fat 0.4g  1%
Cholesterol 00%
Sodium 18mg1%
Total Carbohydrates 6.8g2%
Dietary Fiber 3.2g  13% Sugars 2.2g
Protein 1.6g

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