Begin by filling a large pot with water and adding a generous amount of salt. Bring to a boil and carefully add baby eggplants. Boil for 6-10 minutes until tender.

Let the eggplants cool, slice open lengthwise, sprinkle salt inside, and let sit for about 30 minutes.

Cover with another plate to expel moisture and refrigerate overnight.

Prepare the stuffing by grinding garlic, walnuts, and red chili flakes into a coarse paste.

Rinse eggplants, pat dry, and stuff with the walnut mixture.

Pack stuffed eggplants into clean jars and pour olive oil over them until fully submerged.

Seal jars tightly and refrigerate for at least one week before enjoying.