Ingrédients
- Small dark purple eggplants3 kilogram
- Finely chopped parsley6 cup
- Coarsely chopped almonds0.5 kilogram
Ail2 head
Huile d'olive2 liter
Sel0.5 kilogram- Sel3 cup
Eau6 liter
Mesures
- 1
In a large pot over high heat, heat the water well until it boils.
5 minutesMatériel requis:
Marmite - 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 minutes - 3
Remove the pot from the heat, drain the eggplants from the water, and let them cool.
5 minutes - 4
To make the filling, peel the garlic, crush it in a pestle until it becomes smooth, then set it aside.
5 minutesMatériel requis:
Pilon - 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 minutes - 6
Make a longitudinal slit in the bottom of each eggplant, repeat the process until all are done.
10 minutes - 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 minutes - 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.
5 minutesMatériel requis:🍳Jar
Faits nutritionnels
Ailpour 100gHuile d'olivepour 100gSelpour 100gSelpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.