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!!

-kim

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

"aem" > wrote
ps.com...
>
> 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

Thanks so much for finding that! The only thing that gives me
pause is that it says they should be ready in a few days. I
thought it was more like 2 weeks. I had them in Jordan and they
were quite delicious!!! I imagine pine nuts would be ok too.

-kim