Makdous with Olive Oil

Fatima HaddadKock

Ingredienser

• Small dark purple eggplants
  3 kilogram
• Finely chopped parsley
  6 cup
• Coarsely chopped almonds
  0.5 kilogram
• Vitlök
  2 head
• Olivolja
  2 liter
• Salt
  0.5 kilogram
• Salt
  3 cup
• Vatten
  6 liter

Steg

1. 1

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

   Nödvändiga verktyg:

   Kastrull

   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.

   Nödvändiga verktyg:

   Mortel

   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.

   Nödvändiga verktyg:

   🍳

   Jar

   5 min

Näringsvärde

Näringsinnehåll för ingredienser (per 100g)

Vitlökper 100g

Energi100 kcal

Protein2 g

Total fett1 g

Kolhydrater20 g

Kostfiber5 g

Totalt socker3 g

Olivoljaper 100g

Energi884 kcal

Total fett100 g

Saltper 100g

Aska100 g

Saltper 100g

Aska100 g

Vattenper 100g

Vatten100 g

* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.

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