Prep 30 mins
Cook 0 mins
This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.
- 8 small round baby aubergines
- 3 tablespoons walnuts, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon dry red chili pepper flakes
- salt & freshly ground black pepper
- 1 cup extra virgin olive oil
- Wipe clean the aubergines.
- Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
- Once cool, squeeze very gently to get rid of the water.
- To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
- Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
- Stuff with the walnut mixture.
- Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
- Make sure the aubergines are submerged in oil.
- Keep refrigerated until rich flavour develops, for about a week before serving.
- This will keep for a month in a refrigerator.
My MIL makes this and this is enjoyed throughout the middle east. Red chilli peppers arent readily used in most parts of the middle east, so traditional "harissa" also known as "shatah" is added to give it the hotness. These are great and usually enjoyed as a breakfast sidedish. Thanks for the recipe.