Huh. I thought I had linked to a generic recipe. Here's what I used. The herbs are important for its distinct flavour. Also, I tend not to specifically measure my veg or herbs:

Eggplants (roasted, with the flesh scooped out. This I find unique as it's the only place I've ever cooked a veg before pickling.) cauliflower carrots tarragon dill parsley mint savory garlic chili peppers Nigella seeds turmeric 2% salt and ferment about a week or so.