Baby eggplants stuffed with walnuts & chillies

Baby eggplants stuffed with walnuts & chillies

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From
New Feast
Makes
1kg
Photographer
Alan Benson

These popular stuffed eggplants are one of our very favourite Lebanese pickles. They’re eaten as part of a mezze spread and also feature on breakfast tables – a great way to wake up your tastebuds in the morning. Some versions include chopped chillies as part of the stuffing, which makes them even spicier. They are delicious with some sharp white cheese, crisp cucumber and tomatoes – and plenty of warm pita.

This recipe comes from Greg’s sister-in-law, Amal Malouf, who is a brilliant cook. You’ll need to source baby eggplants, which are fairly easy to find in areas with a large Middle Eastern, Asian or Mediterranean population.

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