Betengan Mekhalel

Name: Betengan Mekhalel
Yield: 2 servings
Cuisine: Egyptian
Ingredients: 1kg baby eggplants; 1 head garlic, sliced; 2 chiles, sliced; 2 cups vinegar

بتنجان مخلل/beh-TEN-gahn mekh-AL-el/

Also known as: Pickled Eggplant

About this dish

Small eggplants pickled whole with garlic and chile, a tangy Egyptian condiment.

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Ingredients

🍆1kg baby eggplants

🧄1 head garlic, sliced

🌶️2 chiles, sliced

🍶2 cups vinegar

Method

Serves 2

Boil the baby eggplants briefly until just softened, then drain and cool.

Slit each eggplant and stuff with sliced garlic and chile.

Pack the stuffed eggplants tightly into jars.

Cover with a brine of vinegar, water, and salt.

Let pickle for at least a week before serving.

✓ What Makes it Authentic

Betengan mekhalel is a traditional Egyptian pickle, using baby eggplants stuffed with garlic and chile.

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