1. Prep the eggplants

   • Buy: ~1 kg / 2 lb baby eggplants.

   • Trim: cut off the stems.

2. Par-cook & water-load

   • Pot: add 1½ Tbsp sugar to a large pot.

   • Add eggplants and cover with cold water.

   • Weight them down (plate/bowl) so they stay submerged.

   • Bring to a boil, then lower to gentle simmer and cook 30 min.

   • Drain in a colander; cool to room temp.

3. Split & salt-draw

   • Make a slit in each eggplant lengthwise (like a pocket): deep enough to reach the center but keep it attached at the top “hat.”

   • Salt inside each: ⅛–¼ tsp coarse sea/kosher salt (size-dependent). Avoid table salt.

4. Press out moisture (overnight)

   • Set a colander over a bowl; nest the salted eggplants inside.

   • Cover with plastic (or a food-safe sheet), then weight heavily (e.g., a water-filled pot).

   • Refrigerate 12 hours to drain maximum water.

5. Make the filling

   • Mix: 3 red chilies (~50 g, chopped) + 6–7 crushed garlic cloves + ~90 g walnuts (roughly crushed) + 1 Tbsp chili flakes.

   • Taste/adjust: more chili for heat, pinch of salt if needed.

   • Refrigerate until stuffing time.

6. Sterilize jars & parts

   • Wash jars with hot soapy water; rinse well.

   • Dry-sterilize jars: 140°C / 285°F for 20 min in the oven.

   • Boil rubber rings/lids: 10 min in hot water; air-dry on a clean towel.

7. Stuff the eggplants

   • Fill each pocket with about 1 tsp of the walnut–chili–garlic mix (bigger ones hold a bit more).

   • Pack firmly so it stays put, but don’t tear the flesh.

8. Pack in jars & cover with oil

   • Tightly layer stuffed eggplants in the sterilized jars (minimal gaps).

   • Top up with olive oil until completely submerged.

   • Release air pockets (thin spatula/chopstick) and top off oil again.

9. Mature, then store

   • Fridge-mature for 10 days.

   • Keep refrigerated thereafter; always ensure eggplants stay fully submerged in oil.

10. Serve

• Plate as is, or with feta, parsley, pomegranate seeds, and a drizzle of the jar oil.

• Incredible with warm khobz or flatbread.

   
   Notes & Swaps

• Safety (please read): Consume within 2–3 weeks. Use clean utensils, and re-cover with oil after each use.

• Chili heat: Sub Aleppo, Urfa, or pul biber for a softer, fruitier burn.

• Nut options: Pistachio or almond work; chop to walnut-like texture.

• Eggplant size: If not baby, use small regular—halve or quarter, then proceed.

• Oil: A neutral olive oil (not ultra-peppery) keeps the filling balanced.

• Salt check: Because they’re salted and packed in oil, taste before adding extra salt when serving.