Mukdoos (Pickled Eggplant)
By PutoPinoy on Friday, September 18, 2009 At
Friday, September 18, 2009
Ingredients:
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
- 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
