Betingan Makdous Stuffed Aubergine Pickle In Olive Oil Recipe

Ingredients for Betingan Makdous Stuffed Aubergine Pickle In Olive Oil

• 4 medium-sized aubergines (eggplants), about 1.5 lbs total
• 1 cup walnuts, finely chopped
• 4 cloves garlic, minced
• Red Chili Pepper Flakes
• Salt & Freshly Ground Black Pepper
• Extra Virgin Olive Oil

How to Make Betingan Makdous Stuffed Aubergine Pickle In Olive Oil

1. Wash the aubergines thoroughly and pat them dry.
2. Using a fork, prick the aubergines all over. This helps them cook evenly.
3. 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.
4. Once cool enough to handle, gently squeeze out excess water from each aubergine. Do not over-squeeze.
5. In a medium bowl, combine the chopped walnuts, minced garlic, chili flakes, salt, and pepper. Mix well.
6. 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.
7. Stuff each aubergine generously with the walnut mixture.
8. 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.
9. Leave at least 1 inch of headspace at the top of the jar. Seal tightly.
10. 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.