Makdous ( Stuffed Pickled Eggplants)

 

Ingredients:

2 kilo eggplant, preferably small and round ones

200 gm green or red pepper , chopped finely

1 cup walnuts, coarsely grounded

2 heads garlic, minced

salt

olive oil

Directions:

1. Trim the stem and the crown of the eggplant and wash nicely. Boil in a pot of hot water, for about 10 minutes, depending on the size of the eggplant. It should be soft to touch and firm to hold their shape. Do not overcooked. Drain the water at once and let cool completely.

2. Slit the eggplant lengthwise, salten each from inside and out with your finger  and arrange in a colander. Cover with a big plate and put a heavy weight on top of it to remove as much water as possible. Put a bowl under the colander, leave for three days and check once in a while to throw the liquid from the bowl.

3. Prepare the filling by mixing the red pepper, coarsely ground walnuts , minced garlic and 1 tbsp salt.

4. Fill each eggplant with 1 tbsp of the mixture, depending on the size. Arrange in the colander again, cover with a big plate and putting weight on top. Leave for two days.

5. Arrange eggplant in a clean glass jar. Fill with olive oil to cover all and store in room temperature . Makdous should be ready in a week. This preserve can last for a few months as long as its properly covered with oil.

6. This preserved can be eaten with flat bread, as a sandwich or as an accompaniment of any rice dish.