Makdous with Olive Oil

Fatima HaddadChef

Ingredients

• Small dark purple eggplants
  3 kilogram
• Finely chopped parsley
  6 cup
• Coarsely chopped almonds
  0.5 kilogram
• Garlic
  2 head
• Olive oil
  2 liter
• Salt
  0.5 kilogram
• Salt
  3 cup
• Water
  6 liter

Steps

1. 1

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

   Required Tools:

   Pot

   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.

   Required Tools:

   Pestle

   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.

   Required Tools:

   🍳

   Jar

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Garlicper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

Saltper 100g

Ash100 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags