Recipe

Makdous Stuffed Eggplant Pickle In Olive Oil Recipe


Makdous Stuffed Eggplant Pickle In Olive Oil Recipe
Add Step-by-Step Photos 		Lohashim / All my dishes
1 year, 3 months ago
Dillicious and healthy can be added to tomatoe salad or eaten with pita bread and a sweet cup of tea ....
Prep:60m Cook:10m Servings:18

Lohashim


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Ingredients
  • 2 pounds small, thin eggplants (3-4 inches long)
  • Salt
  • olive oil
  • Stuffing:
  • 1 cup finely chopped walnuts
  • 1 small chili, finely chopped
  • 4-6 cloves garlic, crushed

Directions
  1. Trim the stem end of the eggplants
  2. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
  3. when they are cool, very gently squeeze to get rid of the water.
  4. Mix the walnuts with the chili and garlic and add a little salt.
  5. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
  6. Put a pinch of salt in each aubergine and close it .
  7. 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.
  8. Stuff with the walnut mixture.
  9. Transfer carefully to a jar, and cover with oil.
  10. They should be ready in two days,
  11. Cheque the jar from time to time to see the level of the olive oil.
  12. PS: add more olive oil in case you find that it does not cover the aubergines.

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Comments

greekgirrrl 1 year, 3 months ago said:
Yummy and different. I like this.

elgab89 1 year, 3 months ago said:
Mmmm, the walnuts and garlic remind me of a Turkish recipe I love. Great posting.


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