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It is important to use the small eggplants when pickling as the larger variety won’t store well in a normal sized jar, and will be messy and difficult to handle when it comes to serving them.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves : 1 large jar
Ingredients you will need
- 3 small eggplants
- 1 cup of crushed walnuts
- 2-3 crushed garlic cloves
- 1 tablespoon of chili powder
- A few tablespoons of salt
- 1 cup of olive oil
Instructions
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 Filling
- 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!
