Ingredients per kg:
- 1 kilogram of small sized eggplant.
- A finely chopped red pepper.
- A cup of roughly chopped walnuts.
- Three cloves of pounded garlic.
- Two teaspoons of salt.
- Olive oil, as needed, in which the eggplants are all covered.
How to prepare:
We cut off the eggplants stems, then we put an appropriate amount of water in proportion to the amount of eggplant in a bowl over the heat and we bring them to boil.
Then we add the salt and flip them a little, then we boil the eggplant for about 15 minutes until it becomes a little bit soft.
Then we take the eggplants out of the water and set them in a colander aside to drain water so we remove the largest amount of water possible.
We put the walnuts in a deep bowl, then we add the pounded garlic and stir, then we add the red pepper and a pinch of salt.
We take the eggplant seeds and create a small vertical opening in the middle by slicing it, then we put some salt, and then we put them in a strainer again, then we apply a pressure so they get squeezed well and the water inside is completely removed and we leave them for a whole day.
We stuff the eggplants the next day with a walnuts filling, then we put them in the jar over each other with an attempt to squeeze them. Then we pour an appropriate amount of olive oil that covering the eggplants completely, then we leave it for three days and then it can be eaten and used.
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