Makdous (Levantine Brined Eggplants)

Eggplants

1. Cut off the end of the eggplants.
2. Blanch them in boiling water for 8 to 10 minutes.
3. Insert the tip of a thin knife into an eggplant to check doneness. Be careful not to overcook them, they must still remain firm.
4. Remove from heat, then drain.
5. Take an eggplant and remove the rest of the head.
6. Cut lengthwise and generously season with salt the inside and outside of the eggplant.
7. Repeat the process for all the eggplants.
8. Arrange the eggplants in a colander and put a plate on top and a weight so as to squeeze them well to disgorge them.
9. Leave them to drain for 48 hours in a cool place.

Stuffing (on day + 2)

1. Roughly chop the walnut kernels.
2. Crush the garlic in a mortar.
3. Combine the nuts, garlic, chili paste and Aleppo pepper.
4. Add a little salt. Mix.
5. Generously stuff each eggplant with this stuffing and stack them in a sterilized glass jar, while pressing them.
6. Turn the jar upside down on cheesecloth and allow it to drain again for 8 hours.
7. Pour some olive oil into the jar to cover all the makdous.
8. Evacuate air bubbles by tapping the base of the jar on the counter. Close the jar and store it at room temperature in a dry place protected from light.
9. Wait at least 5 days before tasting them.
10. To taste them, carefully drain the eggplants and serve them as a starter, sliced ​​or whole.
11. Makdous can be stored in a dry place for up to a year if the jar has been properly sterilized.