Betingan Makdous

1. 1

   Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife.

2. 2

   Poach in salted water for 1015 minutes, or until soft, weighing the eggplants down with a small, heavy lid.

3. 3

   Drain, and when they are cool, very gently squeeze to get rid of the water.

4. 4

   Mix the walnuts with the chili and garlic and add a little salt.

5. 5

   Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.

6. 6

   Stuff with the walnut mixture.

7. 7

   Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain.

8. 8

   Transfer carefully to a jar, and cover with oil.

9. 9

   They should be ready in a few days, and they keep for a month in the refrigerator.

* Per serving · 4 servings · Values may vary.