Makdous with Olive Oil

Fatima HaddadKüchenchef

Zutaten

• Small dark purple eggplants
  3 kilogram
• Finely chopped parsley
  6 cup
• Coarsely chopped almonds
  0.5 kilogram
• Knoblauch
  2 head
• Olivenöl
  2 liter
• Salz
  0.5 kilogram
• Salz
  3 cup
• Wasser
  6 liter

Schritte

1. 1

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

   Benötigte Werkzeuge:

   Topf

   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.

   Benötigte Werkzeuge:

   Stößel

   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.

   Benötigte Werkzeuge:

   🍳

   Jar

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Knoblauchpro 100g

Energie100 kcal

Proteine2 g

Gesamtfett1 g

Kohlenhydrate20 g

Ballaststoffe5 g

Gesamtzucker3 g

Olivenölpro 100g

Energie884 kcal

Gesamtfett100 g

Salzpro 100g

Asche100 g

Salzpro 100g

Asche100 g

Wasserpro 100g

Wasser100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags