Torshi-e Makhloot Recipe

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| Everyday Recipes

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Type: Torshi-e Makhloot Free Cooking Recipe – Miscellaneous

Not bad!

Ingredients / Directions
small eggplants
1 kg
very small cucumbers
500 grams (available from Iranian or middle-eastern stores)
small carrots
500 grams
small cauliflower
one
green beans
250 grams
small potatoes
250 grams
shallots (or small onions)
150 grams
small celery
one
green peppers
250 grams
herbs (parsley
coriander
mint
tarragon
basil)
250 grams
white vinegar
salt
black pepper Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool
then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hour(s) until all water has left eggplants. Chop very finely
add some vinegar
and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers
carrots
cauliflower
green beans
potatoes
celery
and green peppers. Peel shallots (or onions)
cucumbers
potatoes
and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hour(s).

Add everything to eggplants and herbs. Add some more vinegar
salt and black pepper
and mix well.

Store in a cool
dry place for 2-3 months. When removing eggplants from the jar
use a clean
oil-free spoon or fork

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