In a large pot, bring water to a vigorous boil over high heat. Carefully add the baby eggplants and let them cook for 6 to 10 minutes until they soften slightly; they should be tender yet maintain their shape.

Once the eggplants are ready, transfer them to a colander to drain excess water, then cool slightly and cut a vertical slit in each eggplant. Generously sprinkle salt into the slits.

Cover the salted eggplants with a large plate and refrigerate for 24 hours to extract remaining moisture.

In a food processor, combine the walnuts, minced garlic, and red chili flakes. Pulse until you have a coarse mixture.

Remove the eggplants from the refrigerator, stuff each eggplant with the walnut filling.

Place the stuffed eggplants in a clean glass jar and pour olive oil over them until fully submerged.

Seal the jar tightly and refrigerate. Allow to marinate for at least one week before consuming.