Preserves and pickles
ChefSalam Shaeito
Makdous - Eggplants stuffed with Walnuts
Makdous is one of the tastiest and richest pickles on the table. It can be eaten as a standalone meal with flatbread and vegetables or paired with dishes like fried eggs or mujaddara. Preparing makdous isn’t easy, but as the women of Shoutabkhin Today show, it isn’t impossible either!
Ingredients
Start here, then move straight into the method.
- 2 kilograms eggplants suitable for makdous
- 4 garlic heads
- 2 cups walnuts, coarsely chopped
- Half a kilogram red peppers
- Hot pepper to taste
- Salt and black pepper
Method
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- Prepare the eggplants intended for makdous: wash them and slit them lengthwise down the middle without separating the halves
- Boil the eggplants in boiling water until they soften slightly, about ten minutes after boiling; the water should fully cover all the eggplants
- Place the eggplants in cold water after boiling to stop the cooking so they do not become overly soft
- Salt the eggplants well inside and out and place them in a colander, packing them down and placing a weight on top (start by putting a flat dish over the eggplants and then place a weight on the dish to expel the water evenly from all the eggplants)
- Leave the eggplants until the next day and then stuff them
- For the stuffing for every 2 kilos net we need
- 4 heads of crushed garlic, 2 cups of walnuts coarsely chopped, about ½ kilo of crushed red peppers, strained of water, chili to taste, 1 tablespoon black pepper, and salt
- (Do not grind the ingredients finely)
- Stuff the eggplants after lightly re-salting them, pack them well into glass jars, press down slightly on the eggplants, and invert the jar onto a sieve for about two hours to drain remaining liquids, then cover them with olive oil
- The makdous becomes ready to eat after about one week
Recipe tags
Preserves and picklesLevantVegetarianVeganDairy freeGluten freeEgg free
