Betengan Mekhalel

Method

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1. Boil the aubergines whole in salted water 12 minutes, until a skewer passes through but the skins hold. Drain.

   Mark done

2. Slit each one down one side, stopping short of both ends, and rub the inside with a little of the draining salt.

   Mark done

3. Sit them cut-side down in a colander under a plate and a heavy weight and leave to drain for at least 480 minutes. They must stop weeping entirely.

   Mark done

4. Mix the garlic, chillies, red pepper, ground coriander and salt into a coarse stuffing.

   Mark done

5. Press a teaspoon of it into each aubergine and close the slit.

   Mark done

6. Pack them tightly into a sterilised jar, pour in the vinegar, then top up with olive oil until they are completely submerged.

   Mark done

7. Seal and keep somewhere cool for at least a week before eating.

   Mark done

Chef’s Tips

• Drain until no more liquid comes. This is a food-safety step, not a texture one.
• Vinegar as well as oil — that is what makes it Egyptian and what keeps it.
• Everything stays under the surface.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Koshari
• Grilled meat
• Aish baladi

Storage & Reheating

Cool and dark for 3 months while covered; refrigerate after opening and use within 6 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.