Makdous (Pickled Eggplant stuffed with Walnuts/Pepper/Garlic in oil)

Small eggplants: These are the main ingredient and should be small and firm, ideal for pickling.

Walnuts: Chopped walnuts add a crunchy texture and nutty flavor to the stuffing.

Red bell pepper: Finely chopped to add a sweet and slightly tangy taste to the mixture.

Garlic: Minced garlic provides a pungent and aromatic kick to the stuffing.

Salt: Used to season the eggplants and help in the pickling process.

Olive oil: This is used to cover the stuffed eggplants, aiding in the pickling process and adding a rich, smooth flavor.

When preparing eggplants for Makdous, ensure they are uniformly small to allow for even boiling and stuffing. After boiling, it's crucial to let them drain thoroughly to remove excess moisture, which helps in achieving the perfect texture for pickling. When making the slit, be gentle to avoid tearing the eggplants, which could cause the stuffing to fall out. Use a spoon to carefully stuff the walnut mixture into the eggplants, ensuring it's evenly distributed. Finally, when placing the stuffed eggplants in the jar, make sure they are fully submerged in olive oil to prevent spoilage and ensure proper pickling.

• small eggplants - Substitute with baby zucchini: Baby zucchini has a similar texture and can be easily hollowed out and stuffed, making it a good alternative.

• chopped walnuts - Substitute with chopped almonds: Chopped almonds provide a similar crunch and nutty flavor, making them a suitable replacement.

• finely chopped red bell pepper - Substitute with finely chopped roasted red peppers: Roasted red peppers offer a similar sweetness and can add a slightly smoky flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide the same garlicky flavor, though it will be less pungent.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar level of saltiness.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for preserving the stuffed vegetables.

• Ensure the jar used for storing makdous is sterilized. This can be done by boiling the jar and its lid in water for about 10 minutes. Let them dry completely before use.

• Once the eggplants are stuffed and placed in the jar, make sure they are completely submerged in olive oil. This prevents any exposure to air, which can lead to spoilage.

• Store the jar in a cool, dark place, such as a pantry or cupboard. The makdous should be left to pickle for at least 3 days, but they can be stored for several weeks. The flavor will intensify over time.

• If you plan to store the makdous for longer periods, consider refrigerating the jar. This will help maintain the quality and freshness of the eggplants and the stuffing.

• For freezing, place the stuffed eggplants in a freezer-safe container or bag. Ensure they are covered with olive oil to prevent freezer burn. Label the container with the date of preparation.

• When ready to use, thaw the makdous in the refrigerator overnight. Allow them to come to room temperature before serving to enjoy their full flavor.

• Always use a clean utensil to remove makdous from the jar to avoid contamination. This helps in maintaining the longevity and safety of the pickled eggplants.

• If you notice any off smells, discoloration, or mold, discard the makdous immediately. Proper storage and handling are key to enjoying this delightful Middle Eastern delicacy.

• Gently remove the makdous from the jar, ensuring you don't disturb the olive oil too much.
• Place the eggplants on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to prevent splattering.
• Microwave on medium power for 1-2 minutes. Check the temperature and heat in additional 30-second intervals if needed.
• Alternatively, preheat your oven to 300°F (150°C). Arrange the makdous on a baking sheet lined with parchment paper.
• Warm them in the oven for about 10 minutes, or until they are heated through.
• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil from the jar to the skillet.
• Place the eggplants in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even warming.
• Serve immediately, drizzling with a bit more olive oil if desired, and enjoy the rich, savory flavors.

• Large pot: Used to boil the eggplants in salted water until they are tender.

• Colander: Essential for draining the boiled eggplants and allowing them to cool and drain further after salting.

• Knife: Needed to make a slit in each eggplant for stuffing.

• Cutting board: Provides a safe surface for chopping the walnuts, red bell pepper, and garlic.

• Mixing bowl: Used to combine the chopped walnuts, red bell pepper, and minced garlic.

• Spoon: Helpful for mixing the stuffing ingredients and for stuffing the eggplants.

• Jar: Necessary for storing the stuffed eggplants and covering them with olive oil for pickling.

• Measuring cups: Used to measure out the walnuts, red bell pepper, and olive oil accurately.

• Measuring spoons: Needed to measure the salt accurately.

Prepare the filling in advance: Mix the walnuts, red bell pepper, and garlic a day before to save time on the day of preparation.

Use a colander: After boiling, place the eggplants in a colander to drain and cool simultaneously, speeding up the process.

Batch process: Boil and salt the eggplants in large batches to reduce waiting time.

Pre-measure ingredients: Measure out your olive oil and salt before starting to streamline the process.

Use a food processor: Quickly chop the walnuts and red bell pepper using a food processor instead of chopping by hand.