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Batingan Mekhali (Pickled Aubergines)

Batingan Mekhali (Pickled Aubergines) is a traditional Egyptian recipe for a classic method of pickling blanched aubergines (eggplants) flavoured with garlic and chillies in vinegar and oil. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Pickled Aubergines (Batingan Mekhali).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+3 weeks maturing)

Makes:

4 jars

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesEgypt Recipes


Ingredients:

1kg long, thin, black aubergines (eggplants)
1 head of garlic, cloves smashed and peeled
250ml boiling water
80ml vinegar or lemon juice
120ml oil
4 or 5 dried chillies
salt

Method:

Add the aubergines to a pan of boiling water and cook until just soft (about 6 minutes). Drain and allow to cool then trim-off the stem end. Slice the aubergine in half lengthways and scoop-out the seeds. Cut the aubergine halves into thirds then insert the garlic and sprinkle with salt.

Bring water to a boil, allow to cool then mix in with the vinegar or lemon juice, chillies and at least 4 tbsp salt (more if you like).

Pack the aubergines into large jars then pour the vinegar mix over the top. Cover the top of the jar with oil to ensure no air can enter then set aside in a cool, dark, cupboard for at least 3 weeks to pickle and mature. Once opened, ensure the top is covered in oil and store in the refrigerator.