Makdous - Syrian Pickled Aubergines

My recent visit to Syria made me realise that one of the original Ismaili Cuisine was Syrian, in Salamiya I ate these delicious whole aubergine pickle for breakfast!

Ingredients

8 small round aubergines;
3 cloves garlic; crushed
half cup walnuts; roughly crushed
2 tsp salt
1 tablespoon crushed red chillis
olive oil

Method

1. Cut most of the stem of the aubergeins and steam for 20 minutes or until soft.
2. Cool, cut the aubergine lengthways to about 1/2 inch from the stem, without splitting into two
3. Drain the aubergines in a colander with a weighted plate on top for 2-3 hours
4. Mean while mix the garlic, walnuts, salt and chillis.
5. Stuff the mixture into each aubergine, and place into a glass jar stem side up. Cover jar and leave at room temperature
6. Pour olive oil to cover the jar, seal jar, refridgerate. Pickle should be ready to eat in 7-10 days.