Betingan Makdous (Stuffed Aubergine Pickle In Olive Oil) - cooking recipe

Ingredients

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

Preparation

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.