Recipe

Baby Eggplants Stuffed With Nuts And Pomegranate Seeds Recipe

	Jimrug1 / All my dishes 2 years ago This is also one of my family's favorite Meze dishes. It takes a little time, but you only do it once a year when the eggplants are small and fresh. It's classic Lebanese. Prep:80m Cook:5m Servings:15	Jimrug1
	eggplant garlic oil meza appetizer middleeastern lebanese mediterranean

Does this look good? Yeah! / Nope

Fans

unicorn4

juels

mystic_riv

mjcmcook

trigger

lunasea

victoriare

Ingredients

18 Baby Eggplant (Around 3" long. Not much more than 4")

1 cup chopped walnuts (Dry Toasted)

1 cup chopped pine nuts (Dry Toasted)

1/3 cup Sea Salt

1 Cup fresh Pomegranate Seeds

6 - 8 whole Garlic Cloves

Lots of Extra Virgin Olive Oil

Directions

Wash and Destem Eggplants

Place in Boiling water and cover with a plate to keep submerged.

Boil approximately 5 mins or until fork tender but not mushy.

Remove to a colander to cool

Mix Nuts and Pomegranate Seeds with Salt

Slit Eggplants lengthwise and form a large pocket with your fingers or a spoon. Squeeze eggplant to release any remaining juices

Stuff eggplants firmly with nut/pomegranate mixture and close sides by squeezing in the palm of your hand. After squeezing, stuff again if there is more room. If the eggplants will not stay closed, tie them around the middle with a small piece of butcher's twine.

Pack eggplant in sterilized Qt Jars. Drop 1 -3 garlic cloves in between each layer of eggplant. Invert open jars on a sheet pan and leave overnight to let any excess water drain out.

The next morning, Stand up jars and cover completely with Olive Oil. Cover Jars. Store in a cool place at room temp for 7 - 10 days to let eggplant "work". Every couple of days, losen lids to let any gas build up escape. The eggplant must be covered with oil at all times or they will mold so add some if any are exposed.

After 10 days, refrigerate until ready to serve.

To Serve: Slice into 1/4 inch slices. Arrainge on a platter with a bowl of drained yogurt cheese and toasted pita.

Note: The remaining oil is delicious and can be used for cooking or drizzling.

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Comments

grandmommy 2 years ago said:
Oh my! I bet this is a treat!

mystic_river1 1 year, 9 months ago said:
I finally got the baby eggplants and made this and I loved it. No ingredient I don't like and such a flavor blend 5 + joymarie

lunasea 1 year, 7 months ago said:
I got my pomegranate seeds and I am making these tomorrow. I can't wait! I'll let you know how they turn out for me. ;-)~ Vickie

UPDATE: They are in 'drain' mode even as I type. They are so pretty....it's going to be a lonnnnggggg 7-10 days. Heh...

juels 1 year, 5 months ago said:
Eggplanticious! (Is that a word?) What I meant is, I love it!

trigger 1 year, 1 month ago said:
Well Jim this sounds delicious a new and exciting method I never heard of before. Saving and printing this one. You never cease to amaze me Jim always something new hidden up your culinary sleeve for me to learn.
Five forks and a smile:)

victoriaregina 10 months, 1 week ago said:
How different! I love it and will make it very soon. I have to go to the Asian market for the babies and I just cannot wait to try this. Please accept my friend invite. Thanks !

Victoria

unicorn4 5 months, 1 week ago said:
A friend of mine introduced me to this dish, I have never tried to make it before. But I do know I absoulutly love this dish. Well Done. Thank you.

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