Egyptian
Vegan
Gluten free
SpicyEgyptian stuffed pickled aubergines
Betingan mekhalel: baby aubergines split and packed with garlic, chilli and green pepper, pickled in vinegar
Pickle shops in old Cairo stack jars of these small dark aubergines next to the turnips and lemons, and at home they are sliced beside ful, falafel or a plate of koshari. Each one is boiled until just tender, split down one side and packed with a sharp, hot stuffing of garlic, chilli and green pepper, then left in vinegar for several days until it turns silky and tangy. Only about 40 minutes of the work is active; the jar then needs 5 days in the fridge. Keep the pickle refrigerated and eat it within 3 weeks. The usual mistake is undercooking the aubergines before stuffing, so they stay spongy and never absorb the brine. Chef's tip: press the boiled aubergines under a weighted plate before stuffing, so they hold the vinegar rather than their own bitter water.
- Prep
- 30 min
- Cook
- 10 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 45 kcal
Ingredients
For the aubergines
- 1 ⅔ lb baby auberginesabout 12, 8–10 cm long, stems trimmed but caps left on
- 1 tbsp saltfor the cooking water
For the stuffing
- 8 cloves garlicfinely chopped
- 2 green chilliesfinely chopped
- 1 green peppersmall, very finely diced
- 1 tsp ground cumin
- 1 tsp salt
For the pickling liquid
- 1 ¼ cups white vinegar
- 1 ¼ cups water
- 1 tbsp saltnon-iodised
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Method
0/7 doneStep 1: Bring a large pan of water to the boil with 1 tbsp salt. Add 1 ⅔ lb baby aubergines and simmer until a knife tip slides in with little resistance but they still hold their shape. Undercooked ones stay spongy in the jar; overcooked ones collapse.
8 minStep 2: Drain, lay them on a tray, cover with a board or plate and weigh it down. Leave to press and cool for 30 minutes.
Step 3: Mix 8 cloves garlic, 2 green chillies, 1 green pepper, 1 tsp ground cumin and 1 tsp salt in a bowl.
Step 4: Make a lengthwise slit along one side of each aubergine, stopping short of both ends, and push in a heaped teaspoon of stuffing.
Step 5: Pack the aubergines upright and snugly into a clean 1 litre jar, slit side facing up or inward.
Step 6: Bring 1 ¼ cups white vinegar, 1 ¼ cups water and 1 tbsp salt to the boil, stirring until the salt dissolves, then let it cool until just warm.
3 minStep 7: Pour over the aubergines until they are completely covered, close the jar and refrigerate for at least 5 days before eating. Use a clean fork to take them out.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 1 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does egyptian stuffed pickled aubergines take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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