Makdous

What to get ready

• Eggplant 1.6 kg
• Walnut 360 g
• Red chilli powder 80 g
• Garlic 40 cloves
• Olive oil 800 ml
• Coarse salt 140 g
• Parsley 80 g
• Lime 2

Method

1. 1 Choose small eggplants and boil them whole for 8 minutes, or until a toothpick inserted into the center fits easily.
2. 2 Make a vertical slit in each fruit, sprinkle salt inside, and place upside down on a basket for 12 hours to drain the water.
3. 3 The 12-hour pressing process is essential for preservation; otherwise, the jar of makdous will spoil within a week.
4. 4 Grind walnuts with garlic, chili powder, parsley, and salt to make a dry kernel.
5. 5 Stuff the filling into the notches and arrange the fruits closely together in a glass jar.
6. 6 Pour olive oil over the container until completely covered, then close the lid and let it sit for 7 days in a cool place before consuming.