طرشي الباذنجان

We wash the eggplant well, peel it, remove the green stem from the top, and cut it into four pieces or according to its size.

We put the dried chickpeas in a sterilized jar, add the eggplant pieces, and place some dried chickpeas between the layers.

We prepare the brine by mixing the water with the coarse salt until it dissolves completely.

We break the wooden sticks in half, form them into an “X” shape, place them on top of the eggplant inside the jar, and cover everything with the brine.

We leave the jar at room temperature for about 5 days, or a little longer depending on the weather, until the pickles are ready.