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Stuffed Eggplant Pickles

In Lebanon, preserving food has its own rituals and seasons... Stuffed eggplant is one of the most popular types of pickles prepared in summer to enjoy later. Did you think making makdous was difficult? Not anymore, and not with today's recipes from What Are You Cooking Today, prepared by home cooks just like you!

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2 servingsBack to recipeVegetarian mains

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Small round eggplants, about 1 kg (choose medium-sized, low-seed fruits)Coarse salt, 3–4 tablespoonsCrushed walnuts, 250 gDried red peppers (roasted or sun-dried), 6–8 peppersCrushed garlic, 4–6 cloves (or to taste)Extra-virgin olive oil, about 250–500 ml to submerge the makdousWater for boiling1 tablespoon vinegar (optional to improve preservation)

Step 1

Wash the eggplants well, then place a light weight on them for a few hours to draw out excess surface moisture.