Recipes around the world compilation

Mukdoos (Pickled Eggplant)

By PutoPinoy on Friday, September 18, 2009 At Friday, September 18, 2009

  • 2 1/2 lb. sm. Italian eggplant (2 1/2 to 3 inches in length)
  • Salt
  • 1 lb. ground walnuts, coarsely ground
  • Oil
  • 1 clove garlic per eggplant (1/2, if large)
  • 2 oz. vinegar
  • 1/4 c. beet juice

This recipe will yield about 1 quart. Boil eggplant until slightly tender. DO NOT OVER COOK. Drain, run cold water over it to prevent further cooking. Slit each eggplant on the side just enough to fill in the walnut and garlic stuffing. Let this drain for several hours. Fill each eggplant with one piece of garlic, rub inside