Preparing the Eggplants
- Wash the eggplant, trim the stems, and then cut a small slit in each eggplant with a knife.
- You can either chop the stem off completely or keep the base of the stem on if you think the eggplant will split open.
- Place the eggplants in a pot filled with water and bring to a boil. Let them simmer for around 10 minutes until they are soft but not too tender that they will split open.
- If the eggplants are floating about and not fully submerged, place a plate or a smaller pot lid on top of the eggplants to weigh them down.
- Salt the eggplants well, making sure to put some salt inside the slit as well.
- Place the eggplants in a colander and put a heavy plate on top and push gently to weigh down the eggplants. We want to draw out as much moisture as possible. Leave overnight.
- The next day, mix together the walnuts, garlic, chili and 1 tablespoon of salt.
- Put around one tablespoon of filling in each eggplant, more or less depending on its size.
- Place the eggplants in the jar, fill the jar to the top with olive oil, leaving around an inch of head space.
- Store in the cupboard for at least a week before you open it and then enjoy!
The makdous can last up to a year in your cupboard so make many jars, open one and enjoy it with some warm flat bread!