Makdous
Oil-cured eggplants stuffed with walnuts and red pepper.
Contains common allergens
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Instructions
- 1
Remove the tough stem caps from the baby eggplants, but leave the tops intact. Boil them in a large pot of water for 10-15 minutes until just tender but not mushy. Plunge into an ice bath to cool.
- 2
Slit each eggplant lengthwise down the middle (without cutting all the way through). Rub the inside of each slit generously with kosher salt.
- 3
Place the salted eggplants in a colander, cover with a heavy plate and a weight, and let them drain at room temperature for 2 to 3 days until all the bitter liquid is expelled.
- 4
In a bowl, mix the finely chopped walnuts, diced red bell pepper, minced garlic, and Aleppo pepper.
- 5
Stuff a generous spoonful of the walnut mixture tightly into the slit of each drained eggplant.
- 6
Pack the stuffed eggplants tightly into a sterilized glass jar. Fill the jar completely with olive oil, ensuring no eggplants are exposed to air. Seal tightly and let them cure in a cool, dark place for 2 to 3 weeks before eating.
Plan it in Listahan
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