Makdous - Preserved stuffed baby eggplant

Makdous is a traditional dish that goes back generations. It is prepared by stuffing small sized eggplants that are boiled and stuffed with a mixture of chopped walnuts, red pepper, garlic, and salt. It is normally eaten with Arabic flat bread as part of breakfast, or snack.

Every year at the end of summer i head to the farm and freshly pick small sized eggplants to make to make it. I can tell you It’s time consuming to make but become easier to make since I spread the task over two days!

INGREDIENTS

• 1 kg of mini baby eggplants

• 1 cup of walnut (chopped)

• 8-10 peppers (chopped)

• 1 chili pepper (optional)

• 4-5 garlic chopped

• salt and pepper, as needed

• kosher salt

• extra virgin olive oil, depends on the size of the jar.

DIRECTIONS

Day 1 - Boil the Eggplants:

• Bring water to boil. Blanch the eggplants without removing the green tops for 7-8 minutes or until they are tender. Turn off the heat and then transfer the eggplants in cold water to rest for 1-2 minutes.

• Remove the green tops of the eggplants. Make a slit half -way through in each eggplant and rub 1 teaspoon sea salt.

• Place eggplants in a mesh bag then put a heavy Pot to add more pressure then adding a heavy object like a brick! Let the eggplants sit overnight. The salt should draw the liquid out.

• Chop red peppers and place it in a strainer or cheese cloth and squeeze to draw the liquid out ( it should be fully dry) before adding it to the filling.

Day 2 - Stuff the eggplants.

• In a bowl, mix together, the chopped walnuts, red peppers, crushed garlic, and salt.

• Fill each slit with the stuffing. Lay the eggplants in a glass jar, flip jar and let it sit 5-6 hours in case there’s more moisture.

• cover it completely with the olive oil. The Makdouss should be ready to 7-8 days.