Makdous

Ingredients

• 500 g Baby eggplants
• 100 g Walnuts
• 6 Zehen Garlic
• 2 EL Chili flakes
• 200 ml Olive oil
• 1 EL Salt
• 1 TL Cumin
• 1/2 TL Citric acid

Instructions

1. Wash the baby eggplants, remove the stems, and make a small slit lengthwise. Boil in a large pot of salted water for about 15-20 minutes until tender but still firm.
2. Drain the cooked eggplants, gently squeeze to remove excess water, and let them cool completely, making sure they retain their shape.
3. Meanwhile, chop the walnuts, press the garlic, and mix with chili flakes, cumin, and citric acid. Add a pinch of salt.
4. Carefully stuff the cooled eggplants with the walnut and garlic mixture. Ensure the filling is well distributed.
5. Tightly pack the stuffed eggplants into sterilized jars. Fill with olive oil until all eggplants are completely submerged. Carefully remove any air bubbles.
6. Seal the jars tightly and let them rest in a cool, dark place for at least one week to allow the flavors to develop. Refrigerate after opening.

Nutrition