Stuffed Pickled Eggplants - A Flavorful Delight from Levantine Cuisine

Ingredients

• 10 small eggplants (about 2 inches in length) 10 small eggplants (about 2 inches in length)
• 1 cup (120g) walnuts, finely chopped 1 cup (120g) walnuts, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 small chili pepper, finely chopped 1 small chili pepper, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice 1/4 teaspoon allspice
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the eggplants and pat them dry. Remove the stems and make a lengthwise slit in each eggplant, being careful not to cut through completely.
2. 2.
   In a bowl, combine the chopped walnuts, minced garlic, chili pepper, ground cumin, ground coriander, paprika, cinnamon, allspice, olive oil, and salt. Mix well to form a thick paste.
3. 3.
   Gently stuff each eggplant with the walnut mixture, ensuring they are evenly filled.
4. 4.
   Place the stuffed eggplants in a sterilized jar, packing them tightly.
5. 5.
   In a separate bowl, mix together the white vinegar, lemon juice, and a pinch of salt. Pour this mixture over the stuffed eggplants, ensuring they are fully submerged.
6. 6.
   Seal the jar tightly and let it sit at room temperature for 2 days to allow the flavors to develop.
7. 7.
   After 2 days, transfer the jar to the refrigerator and let the eggplants pickle for at least 1 week before consuming.
8. 8.
   Serve the Stuffed Pickled Eggplants as a flavorful appetizer or as part of a mezze platter.

Treat your ingredients with care...

• Eggplants — Choose small eggplants that are firm and glossy. Avoid ones with wrinkled skin or soft spots.
• Walnuts — Ensure the walnuts are finely chopped to create a smooth and cohesive stuffing mixture.

Tips & Tricks

• For a spicier version, add more chili pepper to the stuffing mixture.
• Make sure to sterilize the jar before pickling to prevent any unwanted bacteria growth.
• Allow the pickled eggplants to sit for at least a week to fully develop their flavors.

Serving advice

Serve the Stuffed Pickled Eggplants as part of a mezze platter alongside other Levantine dishes such as hummus, tabbouleh, and falafel. They also make a delicious addition to sandwiches or wraps.

Presentation advice

Arrange the Stuffed Pickled Eggplants on a platter, garnished with fresh herbs such as parsley or mint. The vibrant purple color of the eggplants will create an eye-catching display.