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 for 24 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 and let mature in a cool place for 1-2 weeks; once opened, keep the jar in the fridge.

Tip: Makdous is the winter treasure of Syrian and Lebanese pantries, eaten for breakfast or as mezze with bread. Thorough draining is the most important step: if water stays in the aubergines, the pickle can spoil. Afterwards you can use the oil on salads or bread.