For maybe two or three years, I’d often think of some delicious baby eggplants stuffed with a mixture of pomegranate, lots of garlic, walnuts, and cilantro, then marinated in olive oil that one of my favorite aunts, tia Panchita used to make when I was a child. She was married to my tio Ernesto Ellis Samaha, who was of Lebanese heritage so we grew up eating kibbe, stuffed grape leaves, stuffed cabbage, tabooley (I don’t remember having had hummus though.) But my favortes were her stuffed baby eggplants so I decided to try to recreate them.
It’s important to have your canning glass jars ready. I’ve been scrambling to try to find some on my neighborhood in New York because now is the time to make them, but, you’d better hurry. It’s almost the end of eggplant season. Pick 10-12 small Indian round or small ovel specimens, with no blemishes. Carefully loosen the stem and “cap”that hold it and remove them. Place in a pan big enough to hold all of them; add water to cover by about an inch but do not add salt. Bring them to a boil, immediately lower heat to maintain a low boil and cook for 10 minutes. Transfer to a colander and let drain thoroughly.
With a very sharp paring knife, make avout a 3/4-inch slsice on the side and arrange on a flat tray or platter that has been lined with paper towels. Once you have finished all, place a cutting board on top, and place a hweavy object on top. (I use my molcajete or 2 cans of whole tomatoes. Let sit overnight if possible, or at least 6 hours.
Meanwhile, combine 1 cup fresh pomergranate seeds, 1/2 cuo finely chopped walnuts, 1/3-1/2 cup chopped cilantro leaves, 4 garlic cloves, 1 teaspoon salt. Have ready slices of fresh jalapenos to add to the jar once you place the eggplants there.
Carely take eggplant and find the hole you made, widen it to about an inch, pushing the insides to make room for the stuffing taking care not to tear. Stuff and close as much as possible, set aside until finished with all. arrange carefully in each jar,Place the jalapeno slices around, and add extra-virgin olive oil to cover. Cover tightly and refrigertae or leave on the counter until ready to eat. They should resta minimum of days; I’ve left mine for 10 day!
When ready to proceed have two or three clean and sterilized canning jars (I don’t, but you should)
