Skip to main content

Pickled Eggplant (Bathenjan makdous)


Pickling eggplant creates a unique and authentic Middle Eastern flavour. Show it off to your friends and family as an appetizer or snack.

Recipe courtesy of Raffi Krikorian, Snaubar Restaurant


  • 12 small, thin eggplants (7.5 to 10 cms long)  2 lbs  900 g
  • salt to taste
  • olive oil


For the stuffing

  • walnuts, finely chopped  1 cup  250 ml
  • 1 small chili, finely chopped
  • 4–6 garlic cloves, crushed


Trim the stem ends of the eggplants. Poach in boiling, salted water for 10 to 15 minutes, until soft, weighing the eggplants down with a small, heavy lid. Drain when they are cool; very gently squeeze eggplants to get rid of the water. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Put a pinch of salt in each eggplant and close it. Put the salted eggplant in a colander over a bowl with a plate for weight on top and leave to drain for a day. Mix walnuts with chili and garlic and add a little salt. Stuff with the walnut mixture. Transfer carefully to a large jar and cover with oil. They should be ready in 2 days but check the level of olive oil and add more if necessary. Slice and serve as an appetizer or snack.

East Coast Living