Betingan Makdous (Stuffed Aubergine Pickle in Olive Oil)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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