Makdous - Preserved stuffed aubergine
Ingredients
- 1 kg tiny purple or striped aubergines (eggplants) about the size of a golf ball
- 2 romano peppers
- 150 g walnuts
- 4 garlic cloves
- 4 red chillies, deseeded and finely chopped
- olive oil, as needed
- rock salt, as needed
Instructions
Prepare the Aubergines
- Start by washing the aubergines thoroughly. Bring a large saucepan of water to the boil and add the aubergines, placing a plate on top to stop them floating to the surface. Boil for 15 minutes, until slightly softened.
- Drain them, then immediately transfer the aubergines to a bowl of cold water to stop them cooking any further. Once cooled, remove them and leave to rest in a colander for 15 minutes.
Salt and Press the Aubergines
- Set up a bowl with a perforated tray or rack on top and lay a clean dish towel over it.
- Using a sharp paring knife:Remove the tops of the aubergines as close to the tip as possible.Carefully slice halfway through each aubergine lengthways, creating an opening without cutting all the way through.
- Sprinkle a small pinch of rock salt inside the flesh of each aubergine. Place them on the dish towel opening side down.
- Cover with another dish towel, then place a tray or plate on top large enough to cover them all. Add a heavy weight on top to press them down and draw out excess moisture. This step is key for getting that proper makdous texture.
- Leave the aubergines to strain for 24 hours in a cool place.
Prepare the Peppers
- While the aubergines are pressing, slice the peppers and remove all the seeds.
- Place them in a food processor and blitz until finely minced. Transfer to a fine sieve and leave to strain overnight to remove as much moisture as possible.
Make the Walnut Filling
- Finely chop the walnuts using a knife and place them in a mixing bowl with:Crushed garlicChilli
- Add the red pepper paste and mix everything together until well combined.
Stuff the Aubergines
- Open each aubergine gently and fill the cavity with about 1 heaped teaspoon of the walnut stuffing. Place the stuffed aubergines on a plate and repeat until they’re all filled.
- Wipe each aubergine lightly with paper towel to clean the outside.
Jar and Preserve
- Pack the stuffed aubergines tightly into a sterilised jar. Once full, pour in enough olive oil to completely cover them.
- Seal the jar and store it in a cool, dark place.
- Leave the makdous to cure for 4 weeks before opening. The flavours deepen over time, and honestly, they just get better and better.