BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)
This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.
Provided by AaliyahsAaronsMum
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean the aubergines.
- Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
- Once cool, squeeze very gently to get rid of the water.
- To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
- Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
- Stuff with the walnut mixture.
- Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
- Make sure the aubergines are submerged in oil.
- Keep refrigerated until rich flavour develops, for about a week before serving.
- This will keep for a month in a refrigerator.
Nutrition Facts : Calories 737.7, Fat 59.4, SaturatedFat 8.1, Sodium 26.4, Carbohydrate 54, Fiber 31.8, Sugar 21.7, Protein 10.3
BETINGAN MAKDOUS
This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.
Yield makes 2 quarts
Number Of Ingredients 6
Steps:
- Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
- Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
- Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.
AUBERGINE PICKLE
Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds
Provided by Good Food team
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1.5kg chutney
Number Of Ingredients 12
Steps:
- Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
- Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.
Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein
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