Makdous (Stuffed Pickled Eggplant) - Middle Eastern Recipe

Makdous (Stuffed Pickled Eggplant)

🌍 Middle Eastern, Syria Difficulty: ●●●○○

Ingredients

• 500g small eggplants
• 3 tbsp coarse salt
• filling: 100g walnuts (chopped)
• 4 garlic cloves
• 1 tsp chili flakes
• ½ tsp salt
• olive oil to cover

Method

1. Boiling — Boil eggplants 5 min. Squeeze, salt, press under weight overnight.
2. Slitting — Slit each eggplant. Fill with walnut mixture.
3. Packing — Pack in jar. Cover with olive oil. Cure at room temp 3–5 days, then refrigerate.

Tags: small eggplants, coarse salt, filling: 100g walnuts, garlic cloves, chili flakes · Source: Brittani's Almanac