Betingan Makdous (Stuffed Eggplant Pickle in Olive Oil) This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste. 2 pounds small, thin eggplants (3-4 inches long) Salt 1 cup finely chopped walnuts 1 small chili, finely chopped 4-6 cloves garlic, crushed Olive oil Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water. Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture. Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator. Makes 2 quarts. From "The New Book of Middle Eastern Food" by Claudia Roden middle eastern recipe index christina m k al-sudairy buy the book!