Jul 07
This is a very easy and quick torshi that one of my friends makes all the time. I have had it a few times at their place and I really like it!
Torshi e Bademjan
Ingredients:
Eggplants (thin ones usually called Mexican Eggplants) –however many you want to make
Apple vinegar
garlic cloves or chopped garlic
herbs — tarragon, mint, and/or other aromatic ones
Directions:
Add the vinegar to a pot and heat it up. Wash the eggplants and add them to the pot (cover with lid) and allow them to boil for 5 minutes. After 5 minutes of boiling remove the eggplants from the vinegar and cut a slice down the center of each eggplant. Add the garlic and herbs in the center of the eggplants.
Now you want to place the eggplants next to each other in a container or glass jar. Note: they need to be tightly packed (horizontally) so that they do not open up, so make sure you use a container that has adequate room for all of them to fit tightly. As long as they don’t open up you can use any type of container or combination of containers to fit the eggplants.
Add the vinegar in the pot to the eggplants after they are placed in a container and set them aside for 10 days (at room temperature) before serving.
Enjoy this torshi with any of your favorite dishes. It goes well with practically everything.
Tagged with: Eggplants • Garlic • Vinegar
Feb 25
A friend of mine had come over a while back and brought over a salad with tuna and beans on it. Its a perfect addition to any salad and very filling! I am always running out of ideas for what to put on a salad and this was quite tasty, so I wanted to share for anyone else who is always trying to give their salad a bit of variety 
Bean and Tuna Salad
Ingredients (2-4 people):
1 package Lettuce
1 tomato
1 can tuna
1 can of beans (black, pinto, red, navy, etc…) — your choice of beans but black beans are pretty tasty 
lemon juice
olive oil
salt and pepper
Directions:
Chop up the lettuce and add to a bowl. Chop up the tomato and add on top of lettuce. Drain the tuna and add to the salad. Drain and wash the beans and add to the salad as well.
In a different bowl mix the lemon juice, olive oil, salt, and pepper and then pour the dressing over the salad. If you desire a different type of dressing you can mix yogurt, mayo, a tad bit of ketchup, lemon juice, salt, and pepper and pour that over your salad. However, the dressing with mayo is probably not the healthy choice…but its pretty good.
Tagged with: Tuna
Feb 21
Tuna Salad
Sometimes you need something quick and easy to eat and a Tuna Salad is the perfect fix for such a situation. Its filling and can be eaten plain, with bread, or even with crackers.
Ingredients (2 -3 people):
2 cans tuna in water — I typically buy the Chicken of the Sea brand
3 sticks celery
pickles –desired amount
mayo –desired amount
salt and pepper
Directions:
Drain the water from the tuna and add in a bowl. Chop up the celery and pickles and add to the bowl. Add salt, pepper, and any other desired spices. Mix all the ingredients together then add mayo and mix ingredients some more.
Refrigerate for at least 15 - 30 minutes and then serve with bread, crackers, or plain. If you want to make sandwiches you can even place some cheese (american, cheddar, provolone, etc.) slices on the Tuna Salad sandwich.
Tagged with: Celery • Mayo • Tuna
