Recipe ingredients
- 1 kg, 32 oz, baby eggplants
- 2 heads garlic, peeled and crushed with a dash of salt
- 1 cup ground walnuts
- 1 tablespoon piquant red pepper, chopped
- Olive oil to cover olives
Recipe method
- Wash eggplants and drain.
- Cut off stems.
- Put in a pot, invert a plate on them.
- Add water, bring to a boil over medium heat.
- Reduce heat and cook for 25 minutes or till tender. Drain.
- Mix garlic, walnut and pepper.
- Slit eggplants on one side and stuff with garlic mixture.
- Press to close.
- Arrange stuffed eggplants in sterilized jars and pour olive oil to cover.
- Close tightly.
- Store in a dry place for one month before using.
Other arab recipes:
Eggplant pickles recipe
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