Betingan Makdous Stuffed Aubergine Pickle In Olive Oil Recette

Dive into the vibrant flavors of Lebanon with this Betingan Makdous recipe! This stunning mezze features tender aubergines (eggplants) delicately stuffed with a fragrant walnut, garlic, and chili mix, then preserved in olive oil. A simple yet elegant appetizer or side dish, perfect for sharing. Prepare to be amazed by the rich, complex flavors that develop over time. (Preserving time excluded from prep time.)

Préparation 45 min

Cuisson 30 min

Calories 737.7 kcal

Protéines 20g

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Betingan Makdous Stuffed Aubergine Pickle In Olive Oil

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Betingan Makdous Stuffed Aubergine Pickle In Olive Oil

8-10 small aubergines
1 cup chopped walnuts
1/4 cup minced garlic
1 teaspoon red chili pepper flakes
1 tablespoon salt, 1/2 teaspoon freshly ground black pepper
2-3 cups extra virgin olive oil (or enough to cover)

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Comment préparer Betingan Makdous Stuffed Aubergine Pickle In Olive Oil

Wash the aubergines thoroughly and pat them dry.
Using a fork, prick the aubergines all over. This helps them cook evenly.
Poach the aubergines in a pot of boiling salted water for 15-20 minutes, or until easily pierced with a fork. Remove and set aside to cool.
Once cool enough to handle, gently squeeze out excess water from each aubergine. Do not over-squeeze.
In a medium bowl, combine the chopped walnuts, minced garlic, chili flakes, salt, and pepper. Mix well.
Using a sharp knife, carefully slice a lengthwise slit down the center of each aubergine, leaving about 1/2 inch at the bottom intact to create a pocket.
Stuff each aubergine generously with the walnut mixture.
Pack the stuffed aubergines, stem-end up, into a completely sterilized glass jar with a tight-fitting lid. As you pack, gently pour olive oil between the aubergines, ensuring they are fully submerged.
Leave at least 1 inch of headspace at the top of the jar. Seal tightly.
Refrigerate for at least one week to allow the flavors to meld. The Betingan Makdous will keep in the refrigerator for up to one month.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

86g

Fat

40g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Low Protein Healthy Condiments Etc Easy Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something

Questions fréquentes

Combien de temps faut-il pour préparer Betingan Makdous Stuffed Aubergine Pickle In Olive Oil ?

Betingan Makdous Stuffed Aubergine Pickle In Olive Oil prend environ 75 minutes du début à la fin — environ 45 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Betingan Makdous Stuffed Aubergine Pickle In Olive Oil ?

Betingan Makdous Stuffed Aubergine Pickle In Olive Oil contient environ 737.7 calories par portion, avec environ 20 g de protéines, 18 g de glucides et 91 g de lipides.

De quels ingrédients ai-je besoin pour Betingan Makdous Stuffed Aubergine Pickle In Olive Oil ?

Les principaux ingrédients de Betingan Makdous Stuffed Aubergine Pickle In Olive Oil sont Aubergines, Walnuts, Garlic, Red Chili Pepper Flakes, Salt & Freshly Ground Black Pepper, Extra Virgin Olive Oil. Consultez la liste complète avec les quantités ci-dessus.