Sunday, 14 September 2008

Makdous - Syrian Pickled Aubergines

My recent visit to Syria made me realise that one of the original Ismaili Cuisine was Syrian, in Salamiya I ate these delicious whole aubergine pickle for breakfast!

Ingredients

8 small round aubergines;
3 cloves garlic; crushed
half cup walnuts; roughly crushed
2 tsp salt
1 tablespoon crushed red chillis
olive oil

Method

1. Cut most of the stem of the aubergeins and steam for 20 minutes or until soft.
2. Cool, cut the aubergine lengthways to about 1/2 inch from the stem, without splitting into two
3. Drain the aubergines in a colander with a weighted plate on top for 2-3 hours
4. Mean while mix the garlic, walnuts, salt and chillis.
5. Stuff the mixture into each aubergine, and place into a glass jar stem side up. Cover jar and leave at room temperature
6. Pour olive oil to cover the jar, seal jar, refridgerate. Pickle should be ready to eat in 7-10 days.

7 comments:

Mohsin Meghji said...

Certainly looks interesting. You will have to bring some around so we have have a taste.

meeso said...

Great to see you posting again! This sounds tasty :)

Sharmi said...

hi, how are you? catching up with all your delicious recipes.:)

Saju said...

thanks Meeso and Sharmi, I am glad to be back. Travelled a lot in the last few months, so have collected lots of new recipes.

Anonymous said...

Hi Saju,
Good come back recipe. We certianly missed your postings. Thanks, Gowri

Cynthia said...

Hmmm, now you have me thinking.

Coffee and Vanilla said...

Wow, that sounds really good!! I have few aubergines I will be roasting today, but I would love to try this recipe really soon.... love all three: walnuts, garlic and eggplants! :)

Wonderful blog... Margot

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