Makdous Stuffed Eggplant Pickle In Olive Oil Recipe

Makdous Stuffed Eggplant Pickle In Olive Oil

From lohashim 16 years ago

Dillicious and healthy can be added to tomatoe salad or eaten with pita bread and a sweet cup of tea ....

Trim the stem end of the eggplants
Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
when they are cool, very gently squeeze to get rid of the water.
Mix the walnuts with the chili and garlic and add a little salt.
Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
Put a pinch of salt in each aubergine and close it .
Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
Stuff with the walnut mixture.
Transfer carefully to a jar, and cover with oil.
They should be ready in two days,
Cheque the jar from time to time to see the level of the olive oil.
PS: add more olive oil in case you find that it does not cover the aubergines.

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" It was excellent "
unicorn4 ate it and said...
Your dish sounds fantastic. Can't wait to make your diah. Well done and Thank you.
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" It was excellent "
elgab89 ate it and said...
Mmmm, the walnuts and garlic remind me of a Turkish recipe I love. Great posting.
Was this review helpful? Yes Flag
" It was excellent "
greekgirrrl ate it and said...
Yummy and different. I like this.
Was this review helpful? Yes Flag

lohashim Riyadh, SA

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Reviewed by 4 people

Yummy and different. I like this.

greekgirrrl in Long Island loved it
Mmmm, the walnuts and garlic remind me of a Turkish recipe I love. Great posting.

elgab89 in Toronto loved it
Your dish sounds fantastic. Can't wait to make your diah. Well done and Thank you.

unicorn4 in Melbourne loved it

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