Pickled eggplant

Choose small eggplants 7-10 cms long and 1-2 cm thick.

Mix garlic, salt, hot pepper, walnuts and wet with olive oil.

simmer, rinse under tap water, pat dry and set aside.

make a slit lengthwise in each eggplant, leaving about one cm at each end.

Spoon a small amount of the walnut mixture into each eggplant and arrange tidily in glass jar.

Cover with olive oil and seal tightly shaking jar gently every few days.

After a week eggplants becomes ready to use and its better to keep it in oil