Makdous or stuffed aubergines

1. Boil a pot of water. Add the baby eggplants to it. Remove eggplants from the pot when half-cooked, and set aside to cool.

2. To make the stuffing, mix the chopped walnuts, chopped garlic and crushed dry chilli flakes together. Add sea salt and freshly ground black pepper to season.

3. To stuff the eggplants, split them in half, but not completely, and add the stuffing mixture.

4. Pack into a perfectly sterile glass jar, cover with Extra Virgin Olive Oil from time to time as you pack in the layers. Keep refrigerated for 72 hours before serving.

Note:These moreish savoury bites also a mainstay of mezze platters but you'll have to wait a while before you can dig in as they need to be refrigerated for 72 hours before serving

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