Eggplant in Olive Oil

Procedure

1. Fill pot halfway with water and place over high heat to boil.
2. Meanwhile, pluck off and discard the tip of the stem and surrounding green husks from each eggplant, leaving top rounded and uncut.
3. Add salt to the boiling water and place eggplants in it. Cook for 5 minutes, or until the eggplants are half-cooked, and drain the water. . Sprinkle 1 teaspoon salt all over eggplants and set them aside in a colander to drain and cool off.
4. In the meantime, place walnuts in the food processor and process for few seconds on-and-off to coarsely grind, then transfer to a bowl.
5. Process garlic, red pepper and salt to a fine texture, then add it to the walnuts, mix to combine and set aside.
6. With a knife, make a small slit lengthwise in the middle of each eggplant, keeping both ends attached.
7. Gently open each eggplant, spread 1 teaspoon of the walnut mixture in the opening and then close.
8. Arrange eggplants in tight layers in the jar, with the openings facing either upwards or on the side. Invert the filled jar over a colander and leave it to drain for several hours.
9. After the jar has drained, place it right side up and fill it with olive oil. Close the lid tightly and place the jar in a cool, dark place for 10 days-- then eat and enjoy!

Serve it as an appetizer or light dinner with fresh pita bread, Yogurt Cheese and fresh tomatoes.