We take real pride in making this pickle, especially during eggplant season when it’s sweeter and less seedy. It’s prepared in oil and stored for the whole year. It’s the perfect companion for labneh, and this is how I make it.
Ingredients
- 20-22 baby eggplant
- Sea salt
Filling
- 1 cup walnuts (chopped)
- 8 cloves garlic (fine chopped)
- 1 tbs. Pepper paste
- 1 tbs. Olive oil
- 1 tsp. Salt
- Light olive oil
Instructions
- Trim the top of the eggplant.
- In a large pot of boiling water place the eggplant and place a plate on top so they don’t float, cover and boil for 10-12 minutes. The eggplant should still be firm but when pressed leaves a dent.
- Remove from the water and let cool.
- Remove the collar on the eggplant and make a slit with a knife on one side making sure not to cut.
- Place 1 teaspoon of salt in the cavity and press close.
- In a colander with a bowl under place the eggplant with the slit facing down, place a plate on top then fill the same pot with water and place on top of the plate. This will help extract all the moisture.
- Leave it for 24 hours.
- Remove the eggplant from the colander and pat dry with paper towel.
- Make the filling using a food processor or a knife the size of the walnut depends on your preference, I like to pulse to medium chop.
- Mix the filling well, fill the eggplants carefully, Once filled place in a clean jar stacking carefully don’t over crowd.
- Fill the jar with 1 tablespoon of light olive oil leaving only 1/2 inch from top.
- Leave for 2 weeks before opening the jar.
- Once opened place in the fridge.
Notes
- Some people like to use vegetable oil because it’s cheaper, I use light olive oil it helps preserve the pickles better.
- I prefer pepper paste saves time and much easier, it’s also optional you can do without it.