How to prepare eggplant macdus

The eggplant season continues, and it is time to make supplies for the winter. Lovers of pickled or salted vegetables "Site" offers a recipe for spicy eggplant with pepper, garlic and walnut filling.





This dish is traditionally prepared in September-October in Lebanon, Syria, Jordan and other Arab countries. Its strong and pungent taste is striking. Makdus eggplants will take a long time to prepare, but they are definitely worth it.

Eggplant marinated with pepper Ingredients

• 1 kg of small eggplant
• 1 big garlic head
• 1 large red sweet pepper
• 1 sharp red pepper
• 100g walnuts
• 1 tsp ground paprika
• 1.5 tbsp salt
• olive-oil

Preparation

1. Wash the eggplant and cut their peduncles.
   
   
   
2. Dip the eggplant in boiling water and boil for 15-30 minutes depending on the size. So that they do not pop up, you can cover them with a plate. It is important not to digest, eggplants should be moderately soft and retain their shape.
   
   
   
3. Put the boiled eggplant in the coop. Make a longitudinal incision on each, but not to the full depth, only to open the flesh.
4. Generously sprinkle the open flesh with salt. Press the eggplant on top with something heavy and leave for 2 hours so that liquid flows out of them, and bitterness goes away with it.
   
   
   
5. In the meantime, prepare the stuffing. Cut small cubes of sweet pepper, finely chop the hot pepper, and grind the garlic by hand, with a crusher or in a blender. Don't cut the nuts very finely. Mix all the components of the filling, add paprika, a little salt.
   
   
   
6. Fill the eggplant with garlic filling and press the sides to close the cuts. The fillings need to be put enough so that the eggplant can close. I have in each small eggplant length of 10 cm fit 1.5-2 teaspoons.
   
   
   
7. Put everything down tightly. eggplant sterilized jars. Put a few slices of chili pepper between the layers. This will add a subtle spicy aroma.
   
   
   
8. Fill the cans with olive oil. The oil must completely cover the eggplants, otherwise they can deteriorate.
   
   
   
9. Close the jars with tight lids and leave them in the refrigerator for 5 days.
10. In five days. eggplant Ready. Bon appetit!

There are not many stuffed eggplants. Try to cook eggplants with minced Turkish or amazingly delicious mazans - stuffed eggplants in Greek.