Makdous (Oil-cured Stuffed Eggplant)

🛒 Ingredients

• Baby Eggplants 55 g · 11 kcal
• Walnuts, chopped 15 g · 98 kcal
• Red Bell Pepper, finely diced 10 g · 3 kcal
• Garlic, minced 5 g · 7 kcal
• Olive Oil 15 g · 133 kcal
• Chili flakes (optional) 0 g · 0 kcal

👨‍🍳 Instructions

1. Wash baby eggplants, remove the stems, and boil them in salted water until tender but still firm, about 15-20 minutes.
2. Drain the eggplants and make a lengthwise slit in each, then stuff each slit with a pinch of salt. Place them in a colander under a heavy weight for 24-48 hours to press out excess water.
3. Prepare the stuffing by combining finely chopped walnuts, minced garlic, finely diced red bell pepper, and chili flakes (if using).
4. Stuff each eggplant generously with the prepared mixture, ensuring it's packed well.
5. Arrange the stuffed eggplants tightly in clean, sterilized jars. Pour olive oil over them, ensuring they are completely submerged.
6. Seal the jars tightly and store them in a cool, dark place for at least 1-2 weeks before serving, allowing the flavors to meld.