Preserved stuffed eggplant - batinjan makdous

1. My version of Makdous. I've tried a few times, and these are my favorite.

2. 1. Place the eggplants on a hot BBQ grill and grill till just tender, don't overcook, they will continue to cook after they are removed. For me 3 minutes, turn, then 3 more minutes was enough time.

3. 2. Remove from grill and let cool.

4. 3. Create a small vertical opening in the middle of the eggplant by slicing it with a pairing knife. Put a generous sprinkling of salt into each slit.

5. 4. Now, cover with a plate or a tray and push down on the eggplants to help release any excess juice/water. Let them sit on the counter overnight. You can put a few plates to apply additional pressure. I let them drain in a sink and used a perforated pizza pan (large round metal tray with holes) on a dehydrating tray with a cookie sheet and a weight (cast iron pan) on top.

6. 5. The following morning chop the walnuts, into small chunks. Finely chop the garlic and parsley. Mix with the pomegranate seeds, salt, and chiles, and mix well.

7. 6. Take the well drained eggplants and gently widen the small openings you created earlier and stuff with the filling.

8. 7. Put the eggplants into jars gently, but pack them together tightly. Pour over the olive oil.

9. 8. Let sit and see if the oil is getting all around the eggplant. If not you may have to use a very clean fork or dull knife to let out the air, and let the oil down. Wait and keep adding oil till they are completely covered.

10. 9. Keep in a dry cool place for 5 days before consumption. They will ferment and this will preserve them.

11. 10. Refrigerate, and they will keep for up to 1 year. Serve at room temperature.

12. Tips
I did not remove the stems of the eggplants, these made perfect ways to pick them up and handles for eating.

13. I used dried pomegranate seeds (at Indian grocery - anardana) this year - as pomegranates were not yet in season.