Lebanese Makdous Batinjen (Oil-Cured Eggplant)

Name: Lebanese Makdous Batinjen (Oil-Cured Eggplant)
Prep time: 8 h
Total time: 8 h
Cuisine: Middle Eastern
Ingredients: 1.5 kg or 25 Graffiti baby eggplants.; - Salt.; 750 ml Olive oil.; - 200g walnut kernels, coarsely crushed.; - 20 garlic cloves, finely diced.; 300g red pepper, sun dried.; - 100g Red chili pepper, finely diced.; - Pomegranate seeds. (Preferably sour).; - Salt.

8 steps

Prep:8h

Eggplant Makdous is a culinary specialty originating from the Levant, a region in the Near East that defines Lebanon, Jordan, Syria, and Palestine. It is a preserve made mainly of young eggplant stuffed with walnuts, red peppers, hot peppers and garlic, and cured it olive oil. This recipe is for the Lebanese version of Makdous that has the perfect blend of flavors and textures, crunchy walnuts and tender eggplant. An essential breakfast, appetizer or snack dish.

Updated at: Wed, 16 Aug 2023 22:02:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories323.6 kcal (16%)

Total Fat33.9 g (48%)

Carbs4.5 g (2%)

Sugars2.4 g (3%)

Protein1.8 g (4%)

Sodium33.8 mg (2%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

1.5kgbaby eggplants

Graffiti

Salt

750mlOlive oil

200gwalnut kernels

300gred pepper

100gRed chili pepper

Instructions

Step 1

Cut the eggplant stems. Blanch them in boiling water for 8 to 10 minutes. To check the doneness, Insert the tip of a thin knife into the eggplant (Don't overcook it, it should still be slightly hard), remove from heat, and drain.

Step 2

Take an eggplant and remove the rest of the crown. Make a 2cm slit lengthwise and place 1/4 teaspoon of salt in the cavity, place in a colander (slit-side down) and sprinkle a little salt over each layer, repeating the process for all the eggplants.

Step 3

Place a plate and weight on top of the salted eggplants so that it is squeezed well to get rid of as much water as possible. Leave it to dry for 48 hours in a cool place.

Step 4

For the Stuffing ; After 48 hours, coarsely crush the walnuts & the garlic, mix with the chili paste and sun-dried red pepper, with a pinch of salt and combine well.

Step 5

Stuff each eggplant generously with this filling and stack it in a previously sterilized glass jar.

Step 6

Place a cheese cloth over the jar and turn it upside down. This will allow the eggplant to continue to drain for another 8 hours. Next, pour olive oil into the jar to submerge all of the Makdous.

Step 7

Get rid of air bubbles by tapping the base of the jar, (make sure all the eggplant is submerged in the oil), close the jar and store at room temperature in a dry place protected from light.

Step 8

Wait at least 5 days before tasting them, open the jar, drain the eggplants and serve them as a starter, sliced or whole.