Batinjan Makdous (Pickled Aubergines)

Ingredients

• Eggplant

  Raw

  1000g

• Walnuts

  Nuts, english

  200g

• Green peppers

  Hot chili, raw

  1 tsp, chopped or 3g

• Green bell pepper

  Sweet, green, raw

  2 small or 148g

• Red bell pepper

  Sweet, raw

  2 small or 148g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Place the aubergines in a large pan, cover with water and bring to the boil. Cook for approximately 20 minutes or until soft but still holding their shape. Drain and drop immediately into a pan of cold water to cool. Drain and set aside.
2. In a bowl, mix together the walnuts, chilli, peppers, garlic and a pinch of salt.
3. Make a slit lengthways (not quite end to end) in each aubergine, cutting halfway down the vegetable. Place a little stuffinginside the aubergine. Repeat until all the aubergines are stuffed, then tightlly pack the aubergines in glass jars, filling right to the top.
4. Turn each jar over a sieve to drain any excess liquid and leave overnight.
5. Pour enough olive oil into each jar to cover the aubergines. They will be ready to serve after 3 weeks.