Makdous with Olive Oil

Fatima Haddadkuhar

Sestavine

• Small dark purple eggplants
  3 kilogram
• Finely chopped parsley
  6 cup
• Coarsely chopped almonds
  0.5 kilogram
• Česen
  2 head
• Oljčno olje
  2 liter
• Sol
  0.5 kilogram
• Sol
  3 cup
• Voda
  6 liter

Koraki

1. 1

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

   Potrebni pripomočki:

   Lonček

   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.

   Potrebni pripomočki:

   Malter

   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.

   Potrebni pripomočki:

   🍳

   Jar

   5 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Česenna 100g

Energija100 kcal

Beljakovine2 g

Skupne maščobe1 g

Ogljikovi hidrati20 g

Prehranske vlaknine5 g

Skupni sladkorji3 g

Oljčno oljena 100g

Energija884 kcal

Skupne maščobe100 g

Solna 100g

Pepel100 g

Solna 100g

Pepel100 g

Vodana 100g

Voda100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake