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Walnut-Stuffed Eggplant in Oil




Source of Recipe


The Worldwide Gourmet


List of Ingredients




10 small eggplants, long and thin
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250 ml (1 cup) chopped walnuts
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20 cloves of garlic
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750 ml (3 cups) oil
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2 tbsp. fine salt or coarse salt for extended keeping
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1 tbsp. hot chili powder

Recipe



Wash the eggplants; remove the stem end; cook in a pot of boiling water for 15 minutes;
remove and place into cold water for 10 minutes or else put in a strainer and leave under cold running water for 5 minutes; drain;
mix the nuts with the mashed garlic, hot chili powder and salt;
make a lengthwise incision in the eggplants and insert the stuffing;
place the eggplant into a glass jar; cover completely with oil; closely tightly;
let marinate for at least 4 weeks in a cool dark place before using.