Walnut-Stuffed Eggplant in Oil - Batenjane makdouss Recipe
Walnut-Stuffed Eggplant in Oil - Batenjane makdouss
Flavors of Lebanon
Total time: 30 to 60 minutes
Time required: Under an hour
Marinating time: 1 month
Difficulty: Easy
- 10 small long thin Eggplant or Aubergines
- 250 ml (1 cup) chopped walnuts
- 20 cloves of garlic
- 750 ml (3 cups) olive oil
- 2 tsp. fine salt or coarse salt for extended conservation
- 1 tbsp. hot chili powder
  1. Wash the eggplants; remove the stem end; cook in a pot of boiling water for 15 minutes;
  2. remove and place into cold water for 10 minutes or else put in a strainer and leave under cold running water for 5 minutes; drain;
  3. mix the nuts with the mashed garlic, hot chili powder and salt;
  4. make a lengthwise incision in the eggplants and insert the stuffing;
  5. place the eggplant into a glass jar; cover completely with oil; closely tightly;
  6. let marinate for at least 4 weeks in a cool dark place before using.
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