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Haftabajar – Aubergine and mixed vegetable pickle

Haftabajar - Aubergine and mixed vegetable pickle
Pickles are popular in Azerbaijan as an accompaniment to a main dish or as a starter, and are often served as one of a selection of appetizers.

The name of this pickle of aubergines, cabbage, beetroot, carrot and herbs – haftabajar (həftəbecər) – means “ready in a week”. News.Az is grateful to Gullu Cahangir for permission to use her haftabajar recipe and photograph from her informative website Azerifood.com.

Preparation time: 90 min
Cooking time: 7 days
Serves: 6-7


  • 500 g/1 lb 4 oz aubergines (eggplants)
  • 300 g/12 oz white cabbage
  • 300 g/12 oz carrots
  • 200 g/8 oz green tomatoes
  • 200 g/8 oz beetroot
  • 200 g/8 oz sweet peppers
  • 1 chili pepper
  • 100 g/4 oz garlic
  • 1 red onion
  • 1 large bunch of coriander
  • 1 large bunch of dill
  • 1 large bunch of mint
  • 1 large bunch of purple basil
  • 1 large bunch of tarragon
  • approximately 500 ml/17 imperial fl.oz grape vinegar
  • salt


  • Wash and chop the herbs. Chop the garlic and chili pepper and add to the herbs. Add salt.
  • Dice the aubergines. Salt the cubes and leave to stand for 1 hour to extract the bitterness. Rinse the aubergine cubes and blanch in boiling, salted water for 4 to 5 minutes. Strain the cubes well and wrap in a clean towel. Weigh down and leave to stand for 30 minutes.
  • Add the aubergines to the herbs.
  • Finely chop the fresh carrots, beetroot, peppers, cabbage and red onion. (You can use a food processor to speed up the preparation.) Add the chopped vegetables to the aubergines and herbs. Add salt and mix well.
  • Put the mixture into sterilized glass jars, leaving the jars one-quarter empty. Add vinegar. Make holes in several places with a long spoon or other implement to make sure the vinegar gets everywhere. Add more vinegar if necessary.
  • Seal the jars and put in a cool place. Leave for 1 week.

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