Makdous with Olive Oil

Fatima HaddadKok

Ingredienser

• Small dark purple eggplants
  3 kilogram
• Finely chopped parsley
  6 cup
• Coarsely chopped almonds
  0.5 kilogram
• Hvidløg
  2 head
• Olivenolie
  2 liter
• Salt
  0.5 kilogram
• Salt
  3 cup
• Vand
  6 liter

Trin

1. 1

   In a large pot over high heat, heat the water well until it boils.

   Nødvendigt udstyr:

   Kedel

   5 min
2. 2

   Remove the green stem from the top of the eggplant only, wash the eggplants well with water, then add them to the boiling water and let them cook for 10 minutes, stirring continuously.

   10 min
3. 3

   Remove the pot from the heat, drain the eggplants from the water, and let them cool.

   5 min
4. 4

   To make the filling, peel the garlic, crush it in a pestle until it becomes smooth, then set it aside.

   Nødvendigt udstyr:

   Støder

   5 min
5. 5

   In a bowl, combine the parsley, crushed garlic, almonds, one tablespoon of salt, and four tablespoons of olive oil, then mix and set aside.

   5 min
6. 6

   Make a longitudinal slit in the bottom of each eggplant, repeat the process until all are done.

   10 min
7. 7

   Place 1/4 teaspoon of salt inside each eggplant to draw out excess water, then let the salted eggplants drain and release their water for about two hours.

   120 min
8. 8

   Stuff each eggplant with 1/2 tablespoon of the filling, then place them in a jar, adding olive oil until they are fully submerged, and let them become makdous.

   Nødvendigt udstyr:

   🍳

   Jar

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Hvidløgpr. 100g

Energi100 kcal

Protein2 g

Total fedt1 g

Kulhydrat20 g

Kostfibre5 g

Sukkerarter i alt3 g

Olivenoliepr. 100g

Energi884 kcal

Total fedt100 g

Saltpr. 100g

Aske100 g

Saltpr. 100g

Aske100 g

Vandpr. 100g

Vand100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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