This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.
Recipe information
Yield
makes 2 quarts
Ingredients
Preparation
Step 1
Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10–15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
Step 2
Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
Step 3
Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.
