Ingredients with Measurements:
- 1 pound baby eggplants
- 1 cup coarse salt
- 1 cup walnuts, chopped
- 1 cup red pepper flakes
- 1 cup garlic, minced
- 1 cup olive oil
Special equipment needed:
- Large bowl
- Cutting board
- Knife
- Clean kitchen towel
- Glass jar with lid
Step-by-step instructions:
1. Wash and dry the eggplants.
2. Cut off the stem of each eggplant and make a lengthwise slit, leaving the ends intact.
3. Soak the eggplants in a bowl of water for 30 minutes.
4. Drain the water and sprinkle coarse salt inside each eggplant.
5. Place the eggplants in a large bowl and cover with a clean kitchen towel.
6. Leave the eggplants to ferment for 3-4 days, or until they become soft and wrinkled.
7. Remove the eggplants from the bowl and rinse them under cold water.
8. Dry the eggplants with a clean kitchen towel.
9. In a separate bowl, mix together the chopped walnuts, red pepper flakes, and minced garlic.
10. Stuff each eggplant with the walnut mixture.
11. Place the stuffed eggplants in a glass jar and pour olive oil over them.
12. Seal the jar with a lid and store in a cool, dark place for at least 2 weeks before serving.
- Time:
Preparation time: 30 minutes
- Fermentation time: 3-4 days
- Cooking time: None
- Total time: 2 weeks
Temperature:
- No cooking required
Serving size:
- This recipe makes approximately 20 stuffed eggplants.
Nutritional information:
- Calories: 240 per serving
- Fat: 22g
- Carbohydrates: 9g
- Protein: 3g
- Sodium: 590mg
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts.
- You can use less or more red pepper flakes depending on your preference for spiciness.
Variations:
- You can add herbs such as thyme or oregano to the stuffing mixture for added flavor.
- You can use different types of peppers, such as green or yellow, for a different color and flavor.
Tips and tricks:
- Make sure to use baby eggplants for this recipe, as they are the perfect size for stuffing.
- Use a clean kitchen towel to cover the eggplants during fermentation to prevent any contamination.
- Make sure to rinse the eggplants well after fermentation to remove any excess salt.
Storage instructions:
- Store the stuffed eggplants in a cool, dark place for at least 2 weeks before serving.
- Once opened, store the jar in the refrigerator for up to 2 months.
Reheating instructions:
- Makdous is typically served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the stuffed eggplants on a platter with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Makdous pairs well with other Middle Eastern dishes such as hummus, baba ganoush, and tabbouleh.
Suggested side dishes:
- Pita bread
- Olives
- Feta cheese
Troubleshooting advice:
- If the eggplants become too salty during fermentation, rinse them well under cold water before stuffing them.
Food safety advice:
- Make sure to use clean utensils and equipment when making this recipe to prevent any contamination.
- Store the stuffed eggplants in a cool, dark place to prevent spoilage.
Food history:
- Makdous is a traditional Middle Eastern dish that originated in Syria and is now popular throughout the region.
Flavor profiles:
- Makdous has a tangy, salty, and slightly spicy flavor.
Serving suggestions:
- Serve makdous as an appetizer or as part of a mezze platter.
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Region: Lebanese