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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Egg plant with Walnuts ( Makdoos ) Recipe

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This recipe for Egg plant 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 clove garlic
6 tsp red pepper paste or a small jar of roasted pepper minced ( you can used hot or sweet )
salt . olive oil or veggie oil
Directions:
Directions:
©
Wash the eggplant and cut off the stems. In a large pot add water half way and bring to boil. droop eggplant and cook until the eggplant is cooked, or pinch with a fork to make sure ( not moshed) .
Drained the water and let it to cool.
Then make a cut in the eggplant and add dash of salt in the eggplant, then place them in strainer and cover it with flat plate and add on top with heavy object to drains the liquid from it keep it for 24 hour pressed.
In a food processor add garlic, red peppers, walnuts, salt and make sure the salt is perfect to taste.. Stuff the eggplant with 2 tsp of the stuffing.
Arrange the stuffed eggplants in a jar and press them, keep space for the oil to cove it, Close the jar and keep it for 2 weeks before eating, to be ready to eat . keep in fridge after opening.
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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