Recipes around the world compilation

Makdous (Marinated Eggplant)

By PutoPinoy on Saturday, September 19, 2009 At Saturday, September 19, 2009

  • 2 lb. sm. Italian eggplant
  • Salted water for poaching
  • Minced garlic to taste
  • Chopped walnuts
  • Corn oil

Wash eggplant. Do not peel. Make a small incision lengthwise on one side of each piece. Poach in salted water for 5-10 minutes. Then drain well. Mix together garlic and walnuts, and stuff eggplant. Pack tightly into jars, adding more garlic, if desired. Cover with oil. Ready in 14 days.