18 medium-small eggplant
2 cups chopped walnuts
2 Tbsp. salt
5 cloves garlic
Mix nuts and salt together. Remove stems and wash eggplant. Place
eggplant in boiling water and keep submerged. Cook 3 or 4 minutes.
Remove from water. Put lengthwise slice in eggplant to make a
pocket. Squeeze gently between palms of hands to remove excess
water. Stuff eggplant pockets firmly with nuts and salt mixture.
Pack firmly in jars, placing garlic clove between layers of
eggplants. To drain any remaining water from eggplant, place open
end of jar upside down on tray, leaving overnight. Cover
completely with oil. Place lid on tightly and let set for
approximately two weeks before serving. Eggplant should constantly
be covered with oil to keep from molding.
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