Egyptian spicy pickled eggplants (betengam milkhalil)
Eggplants pickled with a garlic chili mix.
Ingredients
- 4 large eggplants
- (OR) 15 small eggplants
- 118 ml (0.5 cups) olive oil
- 25g 3 tbsp chopped garlic
- 25g 3 tbsp chopped fresh green chili
- 14 ml 1 tbsp white vinegar
- salt & pepper
Instructions
Regular eggplants
- Keep the skin on and cut into round slices.
- Cut the slices into halves.
- Place the halves onto a baking sheet and brush each side with olive oil and a pinch of salt and pepper.
- Place in the oven under grill, until both sides are cooked (around 10 - 15 mins).
- When done, place eggplant in bowl.
Garlic & Chili sauce
- In a separate bowl add chopped garlic and chili.
- Add a tablespoon of vinegar.
- A pinch of salt.
- Mix and taste. Mixture should be the consistency of a relish.
- If too vinegary tasting, add a dash of olive oil.
- Combine with cooked eggplants.
- Cover and let set overnight (in fridge or counter top)
Small eggplants
- Boil the eggplants in salty water until soft in the middle.
- Remove from water and slice a small hole in each one.
- Prepare chili & garlic mix (see instructions above)
- Place eggplants in a bowl and stuff each with one chili & garlic mixture.
- Add remaining mixture into bowl.
- Cover and let set overnight (in fridge or counter top).0
Notes
It's best to make these a day a night in advance, so they have time to soak in the flavours.
