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the components ..
9 kilos of eggplant
Exclusively a quantity of coarse rock salt
A kilo of chopped walnuts
A kilo and a quarter of chili
8 crushed garlic with a tablespoon of rock salt
An amount of olive oil or a mixture of vegetable oil and olive oil
** Important notes **
** Place the eggplants in boiling water, and after they are cooked, take them out in cold water and change them with another cold water repeatedly to get a white eggplant inside.
** If you like soft makdous (crushed with bread), you must reduce the amount of salt added because salt tightens the eggplant.
That is, the greater the amount of salt, the stronger the makdoos
The less salt you get, the softer makdous
** When salting eggplant, please adhere to the quantity to avoid rotting the eggplant (taking into account the previous note)
** Please place the eggplants after salting them in a piece of cloth and place them under a heavy weight to get rid of excess salt and liquids in the eggplants.
** Place the salted eggplant under weight for two and a half days, stirring as shown in the video three times daily (this period is only one day if a little salt is added to obtain soft makdous)
** After stuffing the eggplants with the filling, place them in sterilized and completely dry jars
** Submerge the eggplants in the desired oil, making sure to always check them and submerge them in oil to avoid rotting
** Store the makdous in a cool, dry and dark place to avoid spoilage of the added olive oil