Pickled Eggplant

Procedure

1. Fill the 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, then drain and set aside to cool.
4. In the meantime, prepare pickling solution and set aside.
5. Put garlic, salt and red pepper in food processor, chop to a fine texture 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 with your fingers, spread 1 teaspoon garlic filling in the opening and close.
8. Arrange eggplants in the jar in tight layers, with the opening facing upward.
9. Pour pickling solution over the eggplants to cover and close the jar tightly. Store in a cool, dark place and eat pickled eggplant after 10 days.

Serve it as an appetizer or with Mughrabia and hummus.