Eggplant with Walnuts and Garlic Preserved in Olive Oil

MAKDUSS

SYRIA

This is a wonderful Syrian way to preserve eggplants. In Syria, many use tiny white eggplants to make bijou makduss that can be eaten in one bite, but you can just as well make them with Japanese eggplants, which are more commonly available.

MAKES ONE 1-QUART (1-LITER) JAR

1 pound 10 ounces (750 g) Japanese eggplants

1 tablespoon coarse sea salt

2 heads garlic (3½ ounces/100 g total), separated into cloves and peeled

1 fresh red chili, seeded

1 teaspoon fine sea salt

⅔ cup (100 g) walnuts

Extra-virgin olive oil

1. Discard the eggplant stems and peel off the calyxes (caps), but without cutting into the eggplants. Put the eggplants in a large pot. Cover with boiling water and add the coarse salt. Place over medium-high heat, bring to a boil, and let bubble for 5 minutes. Drain and place in a colander. Weight down the eggplants to extract as much excess liquid as you can.

2. Put the garlic and trimmed chili in a food processor and add the fine salt. Process until nearly smooth. Add the walnuts and process until the walnuts are ground medium-fine. The filling should have a fine crunch.

3. Make a lengthwise slit down the middle of each eggplant, cutting halfway into the flesh—be careful not to cut through the other side. Gently prise the flesh open with your fingers to create a pocket for the filling. Press 1 teaspoon of the walnut-garlic mixture into the eggplant. Smooth the filling to level it with the eggplant, put on a plate, and fill the remaining eggplants in the same way.

4. Pack the eggplants in layers, filled side up, in a sterilized glass jar, arranging them snugly next to one another without crushing them. Cover with extra-virgin olive oil. Close the jar and store in a cool, dark place. They will be ready within 3 to 4 weeks.