Fresh walnut and pepper stuffed baby aubergines in oil (Makdous)

1. Trim the stems of the baby aubergines and boil them in salted water for 8-10 minutes until tender but still holding their shape.

2. Drain and cut a pocket lengthways into each one (not all the way through).

3. Sprinkle a little salt into the pockets, place the aubergines in a colander, weigh them down and leave to drain in the refrigerator for 12 hours so all the liquid comes out.

4. Meanwhile roughly chop the walnuts, cut the bell peppers into very small dice and mix with the crushed garlic, chilli flakes and a little salt.

5. Stuff the aubergines with the walnut mixture, pack them tightly into a clean jar and cover completely with olive oil.

6. Seal, immediately refrigerate and eat within two days of cooking the aubergines. This is a fresh refrigerated version, not a winter preserve.

Tip: Makdous is the winter treasure of Syrian and Lebanese pantries, eaten for breakfast or as mezze with bread. Draining improves the texture; it does not preserve the food on its own. Use the oil within the same short storage period too.