If you're planning to make a pickle, our suggestion is stuffed eggplant pickle with tamarind, which has an amazing taste and you'll enjoy eating it. Eggplant has incredible benefits, so start making this homemade pickle at home. Stay with us at Saed News.
🍆🍆Pickle is a type of preserved vegetables, fruits, or other ingredients in vinegar, and its quality depends not only on the pickled ingredients but also on the quality of the vinegar used. The role of pickles is always to change the flavor or taste; for this reason, it is never eaten independently but served in small amounts in several varieties on the table.
The general rule for making pickles is that anything that can typically be eaten raw is pickled raw. Otherwise, it is partially cooked in water or vinegar, and then vinegar is poured over it and left to mature, meaning its cooking process is completed in the vinegar. In this article, we aim to introduce you to the recipe for a delicious stuffed eggplant pickle with tamarind, which is very popular among people.
🍆Ingredients for Stuffed Eggplant Pickle with Tamarind:
1 kg small eggplants
Grape or vine leaves: as many as the eggplants
2 carrots
10 garlic cloves
2 celery stalks
5 hot green peppers
1 bell pepper
1 tablespoon salt
250 grams mixed herbs (marjoram, tarragon, mint, parsley, coriander)
1 tablespoon black cumin seeds
1.5 liters grape vinegar
350 grams tamarind
½ tablespoon coriander seed powder
½ tablespoon ground golpar (spice)
🍆🍆 How to Make Stuffed Eggplant Pickle with Tamarind:
Wash the eggplants and make a small cut on the side.
Boil the eggplants in salted water until they become slightly soft. Then, place them one by one on a cloth to let them dry completely.
Peel and finely chop the bell pepper. Chop the hot green peppers, celery, and carrots.
Add all the chopped ingredients into a pot and simmer them with 1.5 cups of vinegar.
Let the mixture cool down and then drain it in a colander. Keep the vinegar in a separate container for later use.
Chop the herbs finely after washing them and draining the water.
Crush the garlic and mix it with golpar, coriander seed powder, and the finely chopped herbs in another bowl. Combine this mixture with the previously chopped vegetables.
Stuff the eggplants with the mixed filling and wrap each one with a grape leaf. Place them tightly in a jar or pickle container.
Soak the remaining vinegar with tamarind for one hour. Afterward, strain it.
Boil the strained tamarind in the vinegar for about 5 minutes, and let it cool down.
Mix the cooled tamarind with the remaining vinegar and pour it over the stuffed eggplants.
Let the pickle rest in the fridge for one week before serving.
🍆🍆 Health Benefits of Eggplants: Eggplant is a one-year-old plant with oval-shaped leaves, and it belongs to the same family as tomatoes and potatoes. Eggplant has been cultivated in India for thousands of years and spread to other parts of the world. China began cultivating it in the 9th century, and English traders introduced it to England from Guinea in the 17th century, calling it "Guinea squash." In Iran, the best quality eggplants are considered to come from Kashan.
Eggplant offers significant nutritional benefits, especially if not fried. It contains B vitamins and phytonutrients that provide powerful antioxidant effects. Phytonutrients in eggplants include phenolic compounds such as caffeic acid and chlorogenic acid, as well as flavonoids like nasunin. These components have anti-cancer, cholesterol-lowering, and antiviral properties.
