Preparation Time10 minutes
Serving Size4 People
260 kcal per serving
- Daily Value*
Add the eggplants to a cooking pot and pour enough water to cover the eggplants. Boil and cook the eggplants for 10 minutes until soft.
Drain and allow the eggplants to cool. Drizzle a pinch of coarse salt on top of each eggplant and leave them to sweat in a colander for 30 minutes. Make a small dent in each eggplant on one side, lengthwise, with your finger or a knife. Finely grind walnut in a blender and add red pepper. Blend again for 30 seconds, then stuff each eggplant with this pepper mixture.
Add stuffed eggplants to suitable mason jars and fill them with olive oil. Let the eggplants pickle for 3 three days in the refrigerator.