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Makdous Stuffed Eggplant Pickle In Olive Oil Recipe

Ingredients

How to make it

  • Trim the stem end of the eggplants
  • Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
  • when they are cool, very gently squeeze to get rid of the water.
  • Mix the walnuts with the chili and garlic and add a little salt.
  • Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
  • Put a pinch of salt in each aubergine and close it .
  • Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
  • Stuff with the walnut mixture.
  • Transfer carefully to a jar, and cover with oil.
  • They should be ready in two days,
  • Cheque the jar from time to time to see the level of the olive oil.
  • PS: add more olive oil in case you find that it does not cover the aubergines.
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Reviews & Comments 3

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    " It was excellent "
    unicorn4 ate it and said...
    Your dish sounds fantastic. Can't wait to make your diah. Well done and Thank you.
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    " It was excellent "
    elgab89 ate it and said...
    Mmmm, the walnuts and garlic remind me of a Turkish recipe I love. Great posting.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Yummy and different. I like this.
    Was this review helpful? Yes Flag

The Cook

lohashim Riyadh, SA

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