Makdous

Method

Wash the aubergines and prick them all over with a fork to prevent bursting. Boil them in salted water for 15-20 minutes until tender, then drain and cool completely. Once cooled, make a slit lengthways in each aubergine and gently scoop out some of the flesh to create a pocket. Mix the chopped walnuts, minced garlic, chopped chilli, and a pinch of salt to form a paste, then carefully stuff each aubergine with this mixture. Pack the stuffed aubergines tightly into sterilised glass jars, alternating them vertically. Combine the olive oil, vinegar, water, coriander seeds, and peppercorns in a saucepan and bring to a gentle boil, then pour this pickling liquid over the aubergines whilst still warm, ensuring they are completely submerged. Seal the jars and leave them to cool, then store in a cool, dark place for at least 2-3 weeks before opening, allowing the flavours to develop fully.