Pickling eggplant creates a unique and authentic Middle Eastern flavour. Show it off to your friends and family as an appetizer or snack.
Pickled Eggplant (Bathenjan makdous)November 13, 2010 Print
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.