Batingas Makbus bi Zeit

Stuffed Aubergine Pickle in Oil

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About


  • 1 kg (2 lb) small, thin, long aubergines
  • Salt
  • 120 g</


Cut the stem off the aubergines and pierce the skin in a few places with a sharp knife. Poach in salted water for 20 minutes (keep the aubergines down with a small, heavy lid) until soft. Drain, and when they are cool very gently squeeze to get rid of the bitter juices.

Mix the walnuts with the chilli and garlic and add a little salt. Cut a slit down the middle of the aubergines but not