Photograph of the finished Makdous

Middle East · Cà tím nhồi óc chó ngâm dầu Makdous

Makdous

1 hr Hands-on time + 7 ngày waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.5 lb
  • Photograph of Walnut Walnut 12.7 oz
  • Photograph of Red chilli powder Red chilli powder 2.8 oz
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Olive oil Olive oil 3 ⅓ cups
  • Photograph of Coarse salt Coarse salt 4.9 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Lime 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.
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