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Salads

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Small eggplants slit lengthwise, salted for a whole day until the bitterness comes out, squeezed and stuffed with walnuts, red pepper, garlic and hot pepper in olive oil, and kept in a jar covered with olive oil.

⏱ 96 hr 10 min
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Cut a long slit in the side of each eggplant, without cutting all the way through.
    KnifeCutting board
  2. 2
    Salt the eggplants inside and out with the salt and leave for 24 hours to draw out the bitterness.
  3. 3
    Squeeze the eggplants firmly to remove the liquid and pat dry well.
    Kitchen towel
  4. 4
    Mix the walnuts with the red pepper, garlic, chili pepper and olive oil for the filling.
    Bowl
  5. 5
    Stuff each eggplant with a spoonful of the filling.
  6. 6
    Arrange the eggplants in a clean jar and cover completely with the olive oil.
    Jar
  7. 7
    The jar stands outside the fridge for 2 days, and only then goes into the fridge.
    Refrigerator
  8. 8
    Serve with pita.
841calories
7 gprotein
14 gcarbs
83 gfat
● protein 4%● carbs 6%● fat 90%

Per serving (415 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (6)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Kitchen towel · Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Salting (hours): 24
  • At room temperature (days): 2

⇄ Alternative recipes

Vinegar-Pickled Vegetables · Salt-Brined Pickles · Fermented Cabbage · Oil-Sealed Jar Pickle

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