Arab breakfast-6. "Maqdus": eggplants stuffed in olive oil

Arabic breakfast: Maqdus - Eggplant stuffed in olive oil

Preparation time: 1 hour
Draining time: 1 day
Storage time: 1 month (before consumption)
Number of servings: 6-8 servings

Welcome to the world of Mediterranean flavors, where eggplant is the star of a full-flavored dish known as Maqdus. This recipe is a culinary gem, a perfect combination of eggplant stuffed with a delicious paste of walnuts, garlic and chili peppers, preserved in olive oil. An entrée that brings together the tradition and rich flavors of Arabic cuisine. Let's venture into the cooking process together!

A brief history of the recipe

Maqdus is a dish that has spanned the centuries and is an essential part of the meal in many Arab cultures. This recipe is more than just an appetizer; it's a way to preserve eggplant, a popular ingredient in many dishes, but also an ingenious way to add flavor to a meal. Each family has its own variations, which makes it even more special.

Ingredients needed

- 4 kg small aubergines (4-5 cm long)
- 400 g walnuts
- 1/4 glass salt
- 1 garlic clove
- 3-4 chili peppers
- Olive oil (about 3 liters, enough to fill the jars)
- 2 tablespoons sweet paprika

Useful ingredient recommendations

- Eggplant: Choose small, fresh eggplant as they are ideal for stuffing. Smaller eggplants have a smoother texture and more concentrated flavor.
- Walnuts: Use fresh walnuts for a crunchy and flavorful stuffing. Walnuts are high in healthy fats, protein and vitamins, making this entree a nutritious choice.
- Olive oil: Opt for a quality olive oil, preferably refined, which will add rich flavor and protect the eggplant during storage.

Preparation techniques

1. Preparing the eggplant:
- Rinse the eggplant under cold running water and slice the stems.
- In a large saucepan, bring water to a boil. When the water comes to a boil, add the eggplant and simmer over medium heat for about 25 minutes, until slightly tender.
- Remove the eggplant to a tray and let cool completely.

2. Draining the eggplant:
- Once the eggplant has cooled, gently score them lengthwise to form a pocket.
- Sprrinkle a little salt inside each eggplant, then place them in a tray. Cover them with another tray and place a weight on top to allow excess liquid to drain off. Let them drain for a day.

3. Preparing the filling:
- In a mortar, crush the finely chopped garlic with the 2 tablespoons of salt. Add the walnuts and continue to mash until you get a paste.
- Transfer the mixture to a bowl and add the ground chili pepper and sweet paprika. Mix well to combine all the ingredients.

4. Stuffing the eggplant:
- Remove the eggplant stems and fill with the prepared stuffing.
- Place stuffed eggplant in jars concentrically to save space.

5. Preserving:
- Place jars on a tray with the mouth down to allow excess liquid to drain off. Leave them for two days.
- Once they have drained, fill the jars with olive oil and close them tightly.
- It is important to leave the Maqdus to mature for a month before consumption to allow the flavors to blend perfectly.

Serving and variations

Maqdus is perfect as an appetizer, served with fresh leek or a fresh vegetable salad. It can also be used as a garnish for meat or fish dishes. A great idea is to pair it with a refreshing yogurt drink, which will balance the intense flavors of the stuffed eggplant.

Frequently asked questions

- Can I use other types of nuts?
Yes, you can experiment with different types of nuts, such as almonds or pistachios, to add a different flavor touch.

- How do I store Maqdus after opening?
After opening a jar, store it in the fridge and consume within a few weeks.

- Is this recipe vegetarian?
Absolutely! Maqdus is a 100% vegetarian appetizer, full of nutrients and flavors.

Nutritional benefits

This recipe is rich in antioxidants, vitamins and minerals. Eggplants are an excellent source of fiber, aiding digestion, and walnuts provide healthy fats that contribute to heart health.

By adopting this Maqdus recipe into your diet, you'll not only be bringing a delicious dish, but also a part of the culinary tradition of the Arab world straight to your table. We wish you bon appétit and hope you enjoy every bite!

 Ingredients: We need: -4 kg of small eggplants (4-5 cm long) -400 grams of walnuts -1/4 cup of salt -1 head of garlic -3-4 hot peppers -olive oil to fill the jars (about 3 liters) -2 tablespoons of sweet paprika