Eggplant stuffed with walnuts & garlic

Eggplant stuffed with walnuts & garlic

By
From
Alimentari
Makes
1.5 litre jar
Photographer
Lauren Bamford

I’ve always liked the intricate nature of this dish. There's more to it than just pickling a vegetable and putting it in a jar. Yet it’s still simple, looks great on display and is quite impressive as part of a mezze plate.

Ingredients

Quantity Ingredient
2.5kg small japanese eggplant
1 tablespoon salt
500ml white-wine vinegar
60ml olive oil

Stuffing

Quantity Ingredient
200g walnuts
5 garlic cloves, chopped
6 long red chillis, roughly chopped
1 tablespoon salt
1 tablespoon olive oil

Method

  1. Prepare an ice bath by filling a large bowl with water and adding ice cubes.
  2. Bring a saucepan of water to the boil over high heat. Add the eggplants and cook for about 5 minutes or until they change to a brown colour. Drain and refresh in the ice bath for 15 minutes. Drain and set aside.
  3. To make the stuffing, combine the walnuts, chilli and garlic in a food processor and blitz until it makes a smooth paste. Transfer to mixing bowl then stir in the salt and oil.
  4. Make an incision along each eggplant ensuring the ends remain intact. Spoon in a teaspoon of the filling and gently press into the cavity.
  5. Place the eggplants into a large sterilised jar with the cut sides facing upwards. In large a bowl, dissolve the salt into 1 litre of water (see note). Stir in the vinegar, then pour over the eggplant.
  6. Allow to sit, uncovered, for 48 hours. Top with the oil then cover tightly with the lid.
  7. Store in a cool, dark place for 2 weeks before using. After opening, these stuffed eggplants will keep in an airtight container in the pantry for years.

Note

  • To ensure the pickling brine contains enough salt, place a whole egg in the bowl with the salt and water: if the egg floats, that means there is enough salt. Add more if the egg sinks.
Tags:
alimentari
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