Eggplant Makbus (Eggplant Preserved In Oil) Recipe
(Lebanese)
Ingredients
10 small Japanese eggplants
1 pound walnuts, chopped
1 large red bell pepper, diced
7 cloves garlic, minced
1/2 bunch parsley sprigs
1 tablespoon salt
Olive oil
Directions
Wash the eggplants and cut off the stems.
Place in a large pot, cover with water and cook about 20 minutes.
Blanch under running water.
Drain on paper towel.
Cool.
With a sharp knife, cut a horizontal slit in each eggplant.
Invert on paper towel to drain.
Leave at room temperature for about 8 hours.
Fill the pocket of each eggplant with a combination of the walnuts, red pepper, garlic, parsley, and salt.
Arrange the stuffed eggplants in a jar with a wide neck.
Place a heavy weight on top.
Invert about 10 hours to drain out any remaining liquid.
The next day turn right side up and fill the jar with enough olive oil to completely cover the eggplants.
Keep in a cool place for at least two weeks when the eggplants will be ready to eat.
Slice in 1/2-inch slices and serve with drinks.
Place in a large pot, cover with water and cook about 20 minutes.
Blanch under running water.
Drain on paper towel.
Cool.
With a sharp knife, cut a horizontal slit in each eggplant.
Invert on paper towel to drain.
Leave at room temperature for about 8 hours.
Fill the pocket of each eggplant with a combination of the walnuts, red pepper, garlic, parsley, and salt.
Arrange the stuffed eggplants in a jar with a wide neck.
Place a heavy weight on top.
Invert about 10 hours to drain out any remaining liquid.
The next day turn right side up and fill the jar with enough olive oil to completely cover the eggplants.
Keep in a cool place for at least two weeks when the eggplants will be ready to eat.
Slice in 1/2-inch slices and serve with drinks.
