Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine.

[1][2] In Macedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews.

This Persian word is borrowed with minor variants in many languages: Kurdish ترشى Tirşîn, tirşî, trshin; Turkish and Azerbaijani turşu; Greek: τουρσί, romanized: toursí; Bosnian, Croatian, Montenegrin, Serbian, Macedonian, Bulgarian turšija/туршија/туршия turshiya; Albanian: turshi; Judeo-Spanish trushí.

Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc.

Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.