Makdous is a very well known Palestinian stuffed baby aubergine pickle, usually served with bread and lebna for breakfast. The stuffing consists of loads of garlic, walnut, and shatta (red capsicum and fresh red chilli paste). This is a simplified take on the classic.
So the classic version par-boils the baby aubergines prior to stacking. Then the pickle is left to, well, pickle, for a week or two. This simplified version cuts up any size aubergine you have into cubes, and can be consumed the next day.
Ingredients:
500g aubergines
1 cup walnut
4 heaped Tbsp shatta
2 Tbsp grated garlic
olive oil (lots)
Method:
Cut the aubergine into bite-sized cubes and par-boil for about ten minutes until soft but still retains its shape. Pour the lot in a strainer, discarding the boiling liquid. Sprinkle the aubergines generously with salt (up to two teaspoons), place a plate over it with a weight and let drain for two hours.
Meanwhile, chop the walnuts and mix together with the shatta and grated garlic. Add half a cup of olive oil to loosen the mixture.
When the aubergines have cooled and drained, mix them into the walnut-shatta mix. Press the lot in a sterile jar and cover in extra olive oil. Refrigerate overnight and can be used immediately. To be stored in the refrigerator and consumed within two weeks.
صحة و عافية
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