Middle_Eastern
Middle Eastern - Salads and Sides
Makdous Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 kg baby aubergines
- • 10 cloves garlic, minced
- • 2 red chili peppers, finely chopped
- • 1 cup walnuts, roughly chopped
- • 1 tbsp coarse salt, for the boiling water
- • 3 cups extra virgin olive oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Trim the aubergine stems and boil in salted water for 10 minutes until tender.
2
Phase 2
Slash each aubergine open lengthwise and press flat between trays to drain for 4 hours.
3
Phase 3
Mix the garlic, chili, walnuts, and salt and stuff each aubergine with the filling.
4
Phase 4
Pack the stuffed aubergines tightly into sterilized jars.
5
Phase 5
Pour olive oil over the aubergines until completely submerged.
6
Phase 6
Seal and rest in a cool place for one week before serving.