Makdous

Makdous (Arabic: المكدوس or sometimes المقدوس) are oil cured eggplants. From Syria, they are tiny, tangy eggplants stuffed walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.

Ingredients:

• 2 pounds small, thin eggplants (3-4 inches long)
• Salt
• olive oil

Stuffing:

• 1 cup finely chopped walnuts
• 1 small chili, finely chopped
• 4-6 cloves garlic, crushed

Preparation:

• Trim the stem end of the eggplants
• Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
• when they are cool, very gently squeeze to get rid of the water.
• Mix the walnuts with the chili and garlic and add a little salt.
• Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
• Put a pinch of salt in each aubergine and close it .
• Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
• Stuff with the walnut mixture.
• Transfer carefully to a jar, and cover with oil. They should be ready in two days.
• Check the jar from time to time to see the level of the olive oil.
• add more olive oil in case you find that it does not cover the aubergines.