Cold Pickle

Ingredients

• •2 medium eggplants
• •1/2 kg green peppers
• •2 cups dried sumac (unground)
• •3-4 garlic cloves
• •Salt and mint

Preparation

1. 1

   Quarter the eggplants from the top, dice into cubes and soak in water for 5 minutes. In a separate bowl, chop the green peppers. Meanwhile, boil 1 to 1.5 liters of water in a pot, add the peppers and the drained eggplants and boil until soft; once cooked, drain in a colander. In a separate bowl, soak the dried sumac in warm water for 5 minutes, rubbing a little so the sourness comes out well, and strain the liquid into another bowl. Put the cooked eggplant and pepper mixture into a deep bowl and add the strained sour liquid over it. Peel the garlic, crush it well with a little salt and add to the mixture.

2. 2

   If you want the pickle grainy, stir with a spoon; if you want it to meld, rub a little by hand as you mix. When plated for serving, garnish the top with dried mint and serve cold.