This is the Arabic way of harvesting small balaganchika (finger). In Syria and Lebanon, this dish is called "Macdos". Not required to twist. Stored in the refrigerator.
8 years ago I was taught to do so eggplants. Do is usually 5-6kg. the Calculation I gave for 1kg.
Eggplant wash and cut the tail to the stalk.
Lower into the boiling water and cook for 5 minutes.
Eggplant should be entirely in the water. So I covered them with a plate and put the "cargo".
After cooking they need to immediately put it in cold water for a few minutes. To pull a stalk. To do a side split (in the form of pocket). A finger dipped in salt and hold it in the cut. Also to add salt to the place of the stalk.
On top put the load in 24hours (one day). Out the bitter juice.
To make the filling. Grind the pepper and garlic and squeeze of excess water. Nuts are not cut finely. Add seasonings. Cinnamon (without sugar) is not a mistake!
Put them in a glass jar. Pour olive oil (can of corn) at 1 cm above the level of the eggplants. Cover with lid, place on a plate. Can get bubbles along with the oil. When the bubbles disappear, close the lid. To put it in the cupboard. After 10 days will be ready. You can store in the closet all winter.
Makes a great spicy snack! Bon appetit!!!