Makdous

Ingredients - Makes 2 quarts

• 2 pounds small, thin eggplants (3-4 inches long)
• Salt
• 1 cup finely chopped walnuts
• 1 small chili, finely chopped
• 4-6 cloves garlic, crushed
• Olive oil

Preparation

1. Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
2. Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
3. Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.