Pickled eggplant stuffed with walnuts and garlic and reserved in olive oil.

Pickled Eggplant

Pickled eggplant stuffed with walnuts and garlic and reserved in olive oil.

Pickled eggplants are a delicacy made in many of the Mediterranean countries. Although there are variations, the recipe posted here is the typical Lebanese version. These pickled eggplants are stuffed with garlic walnut mixture and preserved in pure olive oil. If you like condiments, you will love these! They are the perfect alternative to the more common cucumber pickle. Serve them along side your roast, chicken or fish next to the rice and salad.

Skill level: Intermediate
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Pickled Eggplant
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 22 – 25 small round Indian eggplants
  2. 1 tablespoon Kosher salt
  1. 12 – 15 garlic cloves crushed
  2. 1 cup chopped walnuts
  3. 2 teaspoon Kosher salt
  4. ¼ teaspoon red pepper
  5. 1 tablespoon olive oil
  6. paper towels
  1. Wash the eggplants
  2. Cut a slit about 1 inch on one side of the eggplants and set aside.
  3. Fill a large pot halfway with water.
  4. Add the salt and bring the water to a full boil.
  5. Add the eggplants to the boiling water and let it boil for 5 minutes for very small sized eggplants and 7 minutes for the slightly larger ones. (see note #1 below)
  6. Remove the eggplants from the boiling water, and place them in a colander. Run cold water to cool.
  7. Arrange the eggplants on two or three sheets of paper towel. Then cover them again with paper towels.
  8. Place a tray on top of the paper towels and add a heavy jar over it to weigh the eggplants down. Leave for a few hours so that any water left inside is extracted.
  9. In the meantime prepare the filling.
  10. Stuff each eggplant with about a teaspoon of the filling.
  11. Arrange the eggplants in a large jar. When the jars fills up, invert on a few paper towels and leave for several hours, preferably overnight continue to drain.
  12. Fill the jar up to the rim with olive oil and close the jar tightly with lid.
  13. It’s best that you keep the pickles refrigerated at all times.
  14. When you’re ready to serve, arrange the eggplants on a platter and bring to room temperature. Serve at room temperature.
♣ Notes
  1. 1. Do not over cook, otherwise the eggplants will get very soft and mushy. The idea here is to soften the eggplants to a point that you can stuff them with the walnut filling.
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