👨‍🍳 Instruktioner

1. 1

   Wash the baby eggplants. Place them in a large pot, cover with water, and add a plate on top to keep them submerged. Boil for about 15 minutes, or until tender but not mushy. Drain and let cool.

2. 2

   Once cooled, carefully remove the stems. Make a slit lengthwise down one side of each eggplant, stopping just before the end to create a pocket.

   💡 Proffstips: Be careful not to cut all the way through.
3. 3

   Place the eggplants in colanders, lined up so they don't overlap. Sprinkle generously with salt inside and out. Place a plate or tray underneath to catch liquid. Weigh them down with a heavy object (like bricks or filled pots) to press out excess water. Let them press for at least 2 days, rotating them occasionally, until no more water is released.

   💡 Proffstips: This pressing step is crucial to prevent spoilage.
4. 4

   While the eggplants are pressing, prepare the filling. Deseed the bell peppers and chili peppers. Grind them with the garlic cloves. You can use a food processor or mince finely by hand.

   💡 Proffstips: Wear gloves when handling chili peppers.
5. 5

   Add the coarsely chopped walnuts to the pepper and garlic mixture. Season with a tablespoon of salt and mix well.

6. 6

   Once the eggplants are thoroughly pressed and dry, carefully stuff each pocket with the walnut-filling mixture.

7. 7

   Pack the stuffed eggplants tightly into clean glass jars. Pour extra virgin olive oil over them, ensuring they are completely submerged.

   💡 Proffstips: Use good quality olive oil for the best flavor and preservation.
8. 8

   Seal the jars and store in a cool, dark place. Allow them to cure for at least 1-2 weeks before serving.

   💡 Proffstips: Makdous can be stored for several months in the refrigerator once opened.