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Pickled Eggplants (Makdous)
2 lb small eggplants
1 cup chopped walnuts
1 bulb of garlic
2 - 3 tbsp. crushed red pepper
Wash the eggplants and remove the stems gently by hand.
Bring some water to a boil and cook the eggplants for approx. 10 minutes.
Remove the eggplants from the water, run under cold water in a colander and leave to cool.
Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
Fill each eggplant with a pinch of salt and leave to drain in the colander for a few hours or overnight.
Mix the chopped walnuts, crushed garlic, salt and red pepper and fill each eggplant with this mixture.
Place in jars and cover completely with olive oil.
Eggplants will be ready to eat in 10 - 14 days.