Cooking Times

20 min
Prep Time
10 min
Cook Time
30 min
Total Time

Ingredients (6 items)

1.00 lb Baby eggplants
small
0.50 cup Walnuts
chopped
3.00 cloves Garlic
minced
1.00 small Red chili
chopped
1.00 cup Olive oil
2.00 tbsp Salt
for pickling

Instructions (5 steps)

1
Boil eggplants until tender, about 10 minutes, drain.
10 minutes
2
Slit eggplants, stuff with walnuts, garlic, and chili.
3
Pack eggplants in a jar, cover with olive oil and salt.
4
Seal and let pickle for 7 days in a cool place.
5
Serve as a side or appetizer.