Makdous
Description
The recipe won't take much time. Below I will tell you more in detail, it can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Boil the eggplants in boiling water for about 15–20 minutes. To keep them from floating to the top, you can weigh them down with a plate. The eggplants should be soft but not overcooked.
- 3
Step 3
Let the eggplants cool. Remove the stems from them.
- 4
Step 4
Make a slit in the eggplants. Salt them. Place them in a colander. Cover with a plate and put some weight on top. Leave the eggplants like this for at least 4 hours, but preferably overnight. Drain off the liquid they have released.
- 5
Step 5
For the filling, finely chop hot and sweet peppers, lightly toasted walnuts, and garlic.
- 6
Step 6
Salt the eggplants and fill them with the filling. Place them in a clean sterilized jar. Put a weight on top and leave for 1.5–2 hours. Drain the liquid they release.
- 7
Step 7
Pour olive oil into the jar so that it completely covers the eggplants. Leave the eggplants at room temperature for 3 days. Then they can be stored in the refrigerator.
- 8
Step 8
Macdus is ready.