Walnut-Stuffed Baby Eggplants Preserved in Olive Oil

What you need

• 1 kg (2 lb 4 oz) baby eggplants, 12-15 small, stems trimmed
• 2 tbsp coarse salt, for pressing
• 120 g (4 oz) walnuts, finely chopped
• 1 small red bell pepper, finely chopped
• 4 cloves garlic, crushed
• 1 tsp red chili flakes
• 1 tsp salt, for the filling
• 400 ml (1 2/3 cups) olive oil, enough to cover

Method

Restated from the original video

1. 1

   Boil the eggplants in a pot of water for 6-10 min, until soft but still holding their shape. Drain in a colander.

2. 2

   Slit each eggplant lengthwise down one side, leaving the ends joined. Sprinkle the coarse salt inside the slits.

3. 3

   Lay the eggplants in a dish, set a plate on top and weigh it down. Chill overnight, up to 24 hours, to draw out the liquid.

4. 4

   Squeeze each eggplant gently and pat dry with a clean towel.

5. 5

   Mix the walnuts, bell pepper, garlic, chili flakes and the filling salt into a coarse, moist paste.

6. 6

   Stuff each slit with the filling and press the eggplant closed.

7. 7

   Pack the eggplants snugly into a clean jar and pour in the olive oil until every piece is fully covered.

8. 8

   Seal the jar and keep it in the fridge for at least 1 week before serving. Store it in the fridge and keep the eggplants submerged in oil, and eat within a month.

9. 9

   Serve at room temperature as a meze.

Imported from theodehlicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.