Makdous (ve, Gf) Recipe
Pickled eggplant stuffed with peppers & walnuts.
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Ingredients
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Eggplant Preparation
Stuffing
Pickling
Method
Eggplant Preparation
- 1
Salting the Eggplants
Wash the eggplants thoroughly and cut off the stems. Slice them lengthwise without cutting all the way through, creating a pocket for the stuffing. Sprinkle salt generously on the cut sides and place them in a colander. Let them sit for 1-2 hours to draw out excess moisture.
- 2
Rinsing and Drying
After salting, rinse the eggplants under cold running water to remove excess salt. Pat them dry with a clean kitchen towel.
Stuffing
- 3
Preparing the Stuffing
In a food processor, combine the walnuts, red bell pepper, green bell pepper, garlic cloves, black pepper, and cinnamon. Pulse until the mixture is finely chopped but not pureed. Drizzle in the olive oil and pulse a few more times to combine.
- 4
Stuffing the Eggplants
Gently fill each eggplant pocket with the walnut and pepper mixture, pressing down to ensure they are well-stuffed.
Pickling
- 5
Preparing the Pickling Liquid
In a large pot, combine the white vinegar, water, salt, bay leaves, and black peppercorns. Bring to a boil over medium heat, stirring until the salt is dissolved.
- 6
Pickling the Stuffed Eggplants
Once the pickling liquid is boiling, remove it from heat and let it cool slightly. Carefully place the stuffed eggplants into sterilized jars and pour the pickling liquid over them, ensuring they are fully submerged. Seal the jars tightly.
- 7
Fermentation
Allow the jars to cool to room temperature, then refrigerate. Let the makdous pickle for at least 1 week before consuming for best flavor.
