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المكونات
٤ - ٥ كغ باذنجان صغير الحجم
ملح بحري للباذنجان

الحشوة
١ كغ جوز (فرم خشن)
٢ م ك ثوم مقطع
٣ م ك دبس فليفلة (الوصفة على صفحتي)
١ م ك شطة حارة
٢ م ك خل أبيض
٢ م ص ملح بحري


Makdous 🍆, Pickled Eggplants stuffed with Walnuts. Not only a recipe, but tips and tricks for the perfect outcome.

Ingredients
4 - 5 kgs Small Eggplants (Sweet with minimal seeds)
Sea Salt for Eggplants

Filling
1 kg Walnuts (Roughly chopped)
2 tbsp Garlic (Finely chopped)
3 tbsp Red Bell Pepper Paste (Recipe on my page)
1 tbsp Hot Chili Pepper Paste
2 tbsp White Vinegar
2 tsp Sea Salt

Preparation
In a large pot add water and bring to a boil
Add the eggplants with stems and boil for 8- 10 minutes making sure the eggplants are fully submerged in water
Strain and remove the stem using your hands. Make a slit in the middle and using the tip of your finger add sea salt inside of the eggplant to extract its water
Transfer all the eggplants slit side down to a plastic colander and top with a plate and moderately heavy object for thr 1st 8 hours to avoid mushing the eggplants
After 8 hours, top with a very heavy object, a pot filled with water and let the eggplants strain for three days to lose 85% of their water content
Prep the filling mixing all filling ingredients together and stuff the cured eggplants
Transfer the stuffed eggplants to a sterlized jar and top with olive oil making sure it's fully submerged in the oil at all times to avoid them being spoiled
It'll be ready to eat in 10-14 days, store at room temperature for a year making sure it's fully submerged in olive oil at all times