Kim E wrote:
> Does anyone have a recipe for makdoos, the pickled stuffed
> eggplant dish. I bought a bunch of mini-eggplants and now can't
> find hte recipe anywhere!!'

I found this by googling "makdous":

Betingan Makdous (Stuffed Eggplant Pickle in Olive Oil)

Ingredients :
2 pounds small, thin eggplants (3-4 inches long)
Salt
1 cup finely chopped walnuts
1 small chili, finely chopped
4-6 cloves garlic, crushed
Olive oil

Method :

1-Trim the stem end of the eggplants and pierce the skin in a few
places with a pointed knife. 2-Poach in salted water for 10-15 minutes,
or until soft, weighing the eggplants down with a small, heavy lid.
Drain, and when they are cool, very gently squeeze to get rid of the
water.
3-Mix the walnuts with the chili and garlic and add a little salt. Cut
a slit lengthwise down the middle of each eggplant but not right
through, leaving the ends so as to form a pocket. Stuff with the walnut
mixture.
4-Put the eggplants in a colander over a bowl, with a plate and weight
on top, and leave overnight for water to drain. Transfer carefully to a
jar, and cover with oil.
5-They should be ready in a few days, and they keep for a month in the
refrigerator.

Sounds interesting, seems to be mostly Lebanese or Syrian. We don't
happen to be fond of walnuts, but I wonder in pine nuts would work as
well..... -aem