Name: Torshi and makdous
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 375 ml (1½ cups) white wine vinegar; 55 gm rock salt; ¼ tsp ground turmeric; 800 gm mixed vegetables, such as cauliflower florets, baby cucumbers (cukes), long red or green chilli; ½ garlic clove, finely chopped; ¼ tsp dried mint; ¼ tsp ground cumin; ⅛ tsp dried basil; ⅛ tsp dried dill; ⅛ tsp ground coriander; ⅛ tsp ground cinnamon; Large pinch each of black pepper and nutmeg; Makdous; 8 Lebanese (baby) eggplant, peeled (see note); ½ small red capsicum; 40 gm lightly roasted walnuts, finely chopped; ½ garlic clove, finely chopped; Olive oil, for preserving

Torshi and makdous

Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.

Serves 4

Prep

30M

Cook

10M

Total

40M

“Torshi is pickled vegetables and makdous is oil-cured eggplant,” says Joseph Abboud. Begin at least a week ahead to cure the eggplant.

Ingredients

375 ml (1½ cups) white wine vinegar

55 gm rock salt

¼ tsp ground turmeric

800 gm mixed vegetables, such as cauliflower florets, baby cucumbers (cukes), long red or green chilli

½ garlic clove, finely chopped

¼ tsp dried mint

¼ tsp ground cumin

⅛ tsp dried basil

⅛ tsp dried dill

⅛ tsp ground coriander

⅛ tsp ground cinnamon

Large pinch each of black pepper and nutmeg

Makdous

8 Lebanese (baby) eggplant, peeled (see note)

½ small red capsicum

40 gm lightly roasted walnuts, finely chopped

½ garlic clove, finely chopped

Olive oil, for preserving

Method

1.To make torshi, bring vinegar, salt and 1 litre water to the boil in a saucepan, stirring to dissolve. Whisk in turmeric, pour over the vegetables in a non-reactive container to cover, cool, then seal and refrigerate to pickle (overnight, but preferably a week).

2.For makdous, bring 2.5 litres water to the boil and blanch eggplant until just tender (5-7 minutes). Refresh in a bowl of iced water. Drain and pat dry.

3.Preheat oven to 230°C. Line an oven tray with baking paper. Roast capsicum on tray, turning occasionally, until skin is charred and flesh is soft (25-35 minutes). Cool to room temperature then peel, remove seeds and finely chop. Add to a bowl with walnuts and garlic, season to taste and mix to form a coarse paste. Make a small, deep slit in one side of each eggplant, fill with a little paste, then rub eggplant with a large pinch of salt and pack into a sterilised jar. Cover with oil, seal with a lid and leave at room temperature to mature (1-2 weeks), then refrigerate. Once open, use within 3 days.

4.Combine garlic, spices and dried herbs in a bowl. Drain torshi, sprinkle with spice mixture and serve with makdous at room temperature.