Batenjane Makdouss

I am making this today. I got the recipe off of a page of Mike Etoll's artwork, but he probably stole it from somewhere else.

Walnut-Stuffed Eggplant in Oil - Batenjane makdouss

Time required: Under an hour + 1 month marinating time

Ingredients

10 small eggplants, long and thin
250 ml (1 cup) chopped walnuts
20 cloves of garlic
750 ml (3 cups) oil
2 tbsp. fine salt or coarse salt for extended keeping
1 tbsp. hot chili powder

Preparation

Wash the eggplants; remove the stem end; cook in a pot of boiling water for 15 minutes;
remove and place into cold water for 10 minutes or else put in a strainer and leave under cold running water for 5 minutes; drain;
mix the nuts with the mashed garlic, hot chili powder and salt;
make a lengthwise incision in the eggplants and insert the stuffing;
place the eggplant into a glass jar; cover completely with oil; closely tightly;
let marinate for at least 4 weeks in a cool dark place before using.