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Eggplant with Walnuts (Makdoos) Recipe

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This recipe for Eggplant with Walnuts (Makdoos) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 baby Italian eggplant
1 lb walnuts
20 cloves of garlic
6 tsp red pepper paste
or a small jar of roasted pepper minced (you can use hot or sweet)
olive oil or veggie oil
salt
Directions:
Directions:
Wash the eggplants and cut off the stems. In a large pot, add water halfway and bring to a boil. Drop in eggplant and cook until the eggplant is cooked all the way through, or pinch with a fork to make sure. Do not smush. Drain the water and leave them to cool. Next, make a cut in the eggplant and add a dash of salt in the eggplant. Then place them in a strainer and cover it with a flat plate. Add a heavy object on top of the plate to drain the liquid from it. Keep it pressed for 24 hours. In a food processor, add garlic, red peppers, walnuts, and salt. (Make sure the salt is perfect to taste. Stuff each eggplant with 2 tsps of the stuffing. Arrange the stuffed eggplants in a jar and press them in on top of eachother. Keeping just enough space for the oil to cover it. Close the jar and keep it in jar for 2 weeks before eating. Store in fridge after opening.
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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