"Torshi is pickled vegetables and makdous is oil-cured eggplant," says Joseph Abboud. Begin at least a week ahead to cure the eggplant.
Torshi and makdous
Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.
- 30 mins preparation
- 10 mins cooking plus cooling and pickling
- Serves 4
Print
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
- 1To 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).
- 2For 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.
- 3Preheat 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.
- 4Combine garlic, spices and dried herbs in a bowl. Drain torshi, sprinkle with spice mixture and serve with makdous at room temperature.
Notes
Lebanese eggplant are available from select greengrocers. Substitute peeled, halved Japanese eggplant.