Makdous Batinjan - Eggplant cured in olive oil
the stuffing is garlic , walnuts and hot chili pepper
Makdous in Olive oil is specialty of Baalback and the Bekaa Rejion.
1- boil the water
2- add the eggplant and cover with a towel to avoid turning them dark
3- boil for couple of minutes only
4- make sure a bowl of ice water is ready
5- move the eggplant from hot to ice water to stop cooking
6- when cool leave in the colander cover with a tray over them and weigh with some food cans to drain all the water - leave for three days
7- stuff the center with a mix of minced garlic, toasted walnut, kosher salt and red chili
8-add them in the jar and turn the jar upside down for another three days, or until no more water is running out
9- stand the jar up and fill it with good quality olive oil, yes you might need more than one litre for a big jar.
10- the makdous will be ready within three weeks
11- choose small round purple eggplant for pickling.
enjoy with your meal, or as a sandwich Amazing flavour
Pickled Green Pepper
Note: If you like to use the vinegar method of pickling eggplant this is the recipe: