Fattet Makdous (فتة مكدوس)

Instructions

1. Cook the whole eggplants by steaming or in the oven until they are tender, then let them cool.
2. Slit them on the side and stuff them with a mix of crushed garlic, chopped walnuts, salt and chili.
3. Let them pickle for 3 days in a jar covered with olive oil, away from heat. For this recipe, you can use them already pickled, or leave them at least 24 hours in the oil.
4. Toast the bread cut into pieces in the oven at 180 °C until crispy.
5. Mix the yogurt with a little crushed garlic and salt, then spread it on the bottom of a dish.
6. Arrange the bread on top, then the drained eggplants cut into pieces, and drizzle with olive oil. Sprinkle with toasted pine nuts and serve.