This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.

　　

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf