Torshi Liteh Eggplant Pickle
A short-use refrigerated eggplant condiment, not a shelf-stable preserve.
Preparation: 20 min · Cooking: 24 hr 41 min · Total: 25 hr 21 min · 2 servings
Ingredients
- 300 g Whole raw eggplant before roasting and peeling
- 300 ml White distilled vinegar labelled 5% acidity
- Peeled garlic cloves — 2
- 2 tsp Dried mint
- 1 tsp Dried tarragon
- 0.25 tsp Ground turmeric
- 0.5 tsp Salt
Instructions
Check vinegar and containers
Use 300 ml white distilled vinegar labelled 5% acidity, not diluted or wine vinegar. Prepare a clean, appropriately sanitized food-safe nonreactive glass container and lid according to their instructions. A tight lid is not canning or shelf-life validation. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Use 300 ml white distilled vinegar labelled 5% acidity, not diluted or wine vinegar. Prepare a clean, appropriately sanitized food-safe nonreactive glass container and lid according to their instructions. A tight lid is not canning or shelf-life validation.
Roast until collapsed
Preheat a conventional oven to 230°C. Prick the 300 g whole eggplant and roast on an oven-rated tray, checking from 30 minutes and allowing roughly 30–45 minutes until collapsed and fully soft.
Preheat a conventional oven to 230°C. Prick the 300 g whole eggplant and roast on an oven-rated tray, checking from 30 minutes and allowing roughly 30–45 minutes until collapsed and fully soft.
Roast until collapsed: 1800 seconds
Peel and drain safely
Let cool only enough for safe handling, peel using suitable tools and drain from 10 minutes. Roasted flesh yield varies; do not add another 300 g flesh to compensate.
Let cool only enough for safe handling, peel using suitable tools and drain from 10 minutes. Roasted flesh yield varies; do not add another 300 g flesh to compensate.
Peel and drain safely: 600 seconds
Blend the condiment
Blend the drained flesh with 2 garlic cloves, 2 tsp dried mint, 1 tsp dried tarragon, 0.25 tsp turmeric and 0.5 tsp salt from 1 minute until evenly chopped. Do not add carrot, oil or water.
Blend the drained flesh with 2 garlic cloves, 2 tsp dried mint, 1 tsp dried tarragon, 0.25 tsp turmeric and 0.5 tsp salt from 1 minute until evenly chopped. Do not add carrot, oil or water.
Blend the condiment: 60 seconds
Mix vinegar throughout
Mix all measured vinegar evenly through the condiment. A surface layer of vinegar or the ingredient ratio does not establish equilibrium acidity or a validated preservation process. Transfer to the prepared container and cover.
Mix all measured vinegar evenly through the condiment. A surface layer of vinegar or the ingredient ratio does not establish equilibrium acidity or a validated preservation process. Transfer to the prepared container and cover.
Refrigerate immediately
Refrigerate immediately at 4°C or colder. Allow 24 hours refrigerated for flavour, then consume by 48 hours FROM PREPARATION, not two days after the flavour rest.
Refrigerate immediately at 4°C or colder. Allow 24 hours refrigerated for flavour, then consume by 48 hours FROM PREPARATION, not two days after the flavour rest.
Refrigerate immediately: 86400 seconds
Serve as a refrigerator condiment
Serve a small portion with clean utensils and keep the remainder refrigerated. No jar-size or shelf-stable yield is promised. The 48-hour limit is selected, not preservation validation.
Serve a small portion with clean utensils and keep the remainder refrigerated. No jar-size or shelf-stable yield is promised. The 48-hour limit is selected, not preservation validation.
Do not extend storage
Do not can, vacuum-pack, ferment at room temperature, dilute vinegar, reuse spent brine or try to rescue spoiled food with acid. This recipe is not approved for long-term storage. Keep at 4°C or colder and discard after 48 hours from preparation.
Do not can, vacuum-pack, ferment at room temperature, dilute vinegar, reuse spent brine or try to rescue spoiled food with acid. This recipe is not approved for long-term storage. Keep at 4°C or colder and discard after 48 hours from preparation.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Keep covered in clean nonreactive glass at 4°C or colder immediately. Rest 24 hours for flavour and consume by 48 hours FROM PREPARATION. Not canning, fermentation, vacuum storage or shelf-stable preservation; a tight lid and 5% vinegar do not validate the process.
Reheating
Serve chilled with clean utensils; do not warm to extend storage.
About this recipe
A short-use refrigerated eggplant condiment, not a shelf-stable preserve.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.