Betingan Makdous

• 2 pounds small, thin eggplants (34 inches long)
• Salt
• 1 cup finely chopped walnuts
• 1 small chili, finely chopped
• 46 cloves garlic, crushed
• Olive oil

1. Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife.
2. Poach in salted water for 1015 minutes, or until soft, weighing the eggplants down with a small, heavy lid.
3. Drain, and when they are cool, very gently squeeze to get rid of the water.
4. Mix the walnuts with the chili and garlic and add a little salt.
5. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
6. Stuff with the walnut mixture.
7. Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain.
8. Transfer carefully to a jar, and cover with oil.
9. They should be ready in a few days, and they keep for a month in the refrigerator.

thin eggplants, salt, walnuts, chili, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/betingan-makdous-373631 (may not work)