How to Make Makdous Eggplant in Detail

Ingredients

• Small eggplants, suitable for makdous, well washed
• Salt
• Red sweet pepper, according to the amount of eggplant
• A little green sweet pepper
• Hot pepper (amount to taste)
• Garlic, optional
• Walnuts
• Vegetable oil + olive oil
• Note:
• You can boil the eggplants, and after draining them well as described above, arrange them in freezer bags, remove the air, seal them, and place them in the freezer.
• It is important to drain both the eggplants and the filling very well; otherwise, the flavor will turn sour and the eggplant will spoil quickly.
• To make turnip pickles by Dalida, click the link How to Make Pickled Turnips

Method

1. In a large wide pot, place the eggplants and cover them with water, put a piece of raw cloth or similar over the pot, and place a weight on it to press the eggplants down
2. When the water boils, cook for about ten to twenty minutes depending on the type of eggplant, then turn off the heat
3. In a large bowl put cold water, lift the eggplants from the hot water and place them in the cold water until they cool completely
4. After that, drain the eggplants in a colander, then make a slight slit from one side of each eggplant and remove the core
5. Put 1/4 teaspoon of salt inside each eggplant and rub it well
6. Then arrange the eggplants in a wired basket or mesh onion bag, stacking them side by side and on top of each other
7. When finished, place a heavy weight to press the eggplants to remove the water. If the weather is cold it will take two days to drain well, but if sunny it will take only one day
8. Prepare the filling in the meantime: chop the red pepper with a very small amount of the sweet and hot green pepper, the walnuts and the garlic (each separately because the pepper must be drained). You can chop them finely or use a blender
9. Put the peppers in a colander and press them with a heavy object or put them in a cloth bag and place a weight on it as well to remove all the water. If the peppers are dry there is no need for this step; just chop them finely and mix them directly with the walnuts and garlic
10. Mix the filling with salt (only a little because the eggplant is already salty)
11. Stuff the makdous once they are dry and well drained of water, then arrange them in airtight jars and cover them with vegetable oil mixed with olive oil
12. Close the jars tightly and leave them for at least two weeks before eating or according to the degree of doneness of the eggplant when boiled
13. You can boil the eggplant and after draining it well using the method explained above, arrange them in freezer bags, remove the air and seal them, and place them in the freezer
14. When you want to stuff them, thaw the eggplants, i.e., take the bags out of the freezer and leave them outside, then drain the eggplants well again and then stuff them and press them down with oil
15. It is important to drain the eggplants and the filling well of liquids, otherwise the taste will turn sour and the eggplant will deteriorate quickly
16. Dalida Zaiter
17. For Dalida's pickled turnip, click the link: How to make pickled turnip