Egyptian-style pickled aubergines are a little different from your traditional pickled veg. They’re not submerged in brine but there’s just enough tang to make you go 😆

No cooking necessary and they keep for ages too. Use a food processor or pestle & mortar to mix the stuffing and tweak to your liking. A great little snack to pick you right up. Let me know how you get along!

Recipe

Pickled aubergines (betengan mekhalel)

You’ll need:

• 350g (8-10) baby aubergines, the thinner and longer the better

• 1 bell pepper, roughly chopped

• 1 tsp salt

• 1 tsp ground cumin

• 1 large bunch fresh coriander

• 5 garlic cloves (~ 1 heaped tbsp), minced

• 2 tbsp white vinegar

• 1 tsp chili flakes (optional)

Directions

1. Bring a large pot of water to a boil. Pull off the aubergine stalks and place them in the boiling water. Blanch for 8-10 minutes until the aubergines lose their shine and you can pierce a knife through. Drain and place to one side to cool.

2. In a food processor, add the rest of the ingredients and pulse until well incorporated. It should look like a chunky salsa dip.

3. Once aubergines are cool to the touch, use a sharp knife to cut the aubergines lengthways and about halfway deep. Gently open using your fingers and add 1-2 tbsp of the stuffing.

4. You can serve straight away but I like to place them in an airtight container in the fridge overnight. Finish with a squeeze of lemon and some chopped coriander before serving. Bel hana!

'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram or Facebook!