Serving the Guest: A Sufi Cookbook
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but becomes sweet and tasty upon ripening.
In the cask the juice becomes bitter and forbidden,
but as vinegar, how excellent it is for seasoning!
Iranian Eggplant Pickle
1 tbsp. mustard seeds
2 tbsp. black pepper
Cayenne or red pepper flakes to taste
¼ cup lightly toasted coriander seeds
1 tbsp. cardamom
1 tbsp. peeled and finely chopped ginger
2 tbsp. fennel seeds
1 tbsp. anise seeds
¼ cup finely chopped garlic
1 tbsp. turmeric
3 tbsp. salt
5 cups wine vinegar
2 tbsp. tamarind concentrate
Preheat the oven to 400°F.
Trim the stems from the eggplant, and deeply pierce them in several places with a sharp knife. Place them on a baking sheet and bake them for about an hour, until they are cooked all the way through. Put them in a sieve to drain and cool, then peel and cut into strips.
Combine the pickling spices and mix with the eggplant. Bring the vinegar to a boil, add the tamarind concentrate, and stir until it dissolves. Put the spiced eggplant into sterilized glass jars or a crock, and pour the vinegar over it. Cover and keep in a dark place at room temperature for several days before serving
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
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