Magdus (small eggplants stuffed and pickled in olive oil)

Delicious Recipe: Small Stuffed and Pickled Eggplants in Olive Oil

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Draining Time: 1-2 days
Total Time: Approximately 2 days
Number of Servings: 10-12 servings

Ingredients:

*For the eggplants:*
- 3 kg of small eggplants (5-7 cm long)
- Olive oil (enough to fill the jars)

*For the filling:*
- 2 kg of red bell peppers
- 2-3 red hot peppers (approximately 200 g)
- 600 g of chopped walnuts
- 6 tablespoons of chopped garlic (or 2 large heads of garlic)
- 5 tablespoons of salt

The story behind the recipe:
Stuffed and pickled eggplants are a traditional delicacy that has become popular in many cultures. These pickles are not only a delicious accompaniment to meals but also a symbol of hospitality and the joy of sharing tasty dishes with loved ones. Whether served at breakfast, lunch, or dinner, these eggplants are an excellent choice to bring a touch of flavor into your life.

Step by step:

1. Choosing and preparing the eggplants:
Choose small eggplants, about 5-7 cm, that are tender and blemish-free. If you can harvest them 1-2 days in advance, it is even better, as they will dry slightly, facilitating the boiling process. Wash the eggplants well under cold running water, then let them drain.

2. Boiling the eggplants:
In a large pot, add water and bring it to a boil. When the water starts to boil, add the eggplants, cover the pot with a lid, and place a weight on top to keep them submerged. Boil the eggplants over medium heat for about 25 minutes. Check them periodically; when they rise above the water, they are done.

3. Testing the boiling:
Take one eggplant out and test if it is cooked. Remove the stem and calyx; if they come off easily, the eggplants are perfectly cooked. Be careful! If you boil them too long, they will become too soft and will not preserve well for pickling.

4. Cooling the eggplants:
Remove the eggplants from the water and place them in a bowl of cold water, rinsing them to stop the cooking process. This technique helps maintain the white color of the flesh. Once completely cooled, remove the stems and calyxes.

5. Preparing the eggplants for filling:
Slit each eggplant down the middle, making a small cut, and fill them with a teaspoon of salt. Place them in a colander cut-side up and sprinkle a little salt over each layer. Cover with a plate and place a weight on top, allowing them to drain for 1-2 days.

6. Preparing the filling:
Meanwhile, prepare the filling. Wash the sweet and hot peppers well, remove the seeds and stems, then chop them finely using a meat grinder with a coarse plate. Discard the juice left by the peppers. In a large bowl, mix the chopped peppers with the chopped walnuts, garlic, and salt. The filling should be ready before you start filling the eggplants.

7. Filling the eggplants:
Check the eggplants; if they are well drained, start filling them. Open the slit and add 2-3 teaspoons of filling. Make sure they are well filled, then clean the edges with a clean towel. Arrange the stuffed eggplants in a dish.

8. Bottling the eggplants:
Once again, place the eggplants in jars, one on top of the other. Place the jars upside down for a day to drain any excess liquid. The next day, fill the jars with olive oil, ensuring that the eggplants are completely covered. Cover the jars with plastic wrap and seal them.

9. Pickling the eggplants:
Store the jars in a cool place. If the weather is warm, you can start serving them after a week. If it is cooler, wait 2 weeks for a more intense flavor.

Serving and suggestions:
These stuffed eggplants are perfect as an appetizer or side dish. Serve them alongside a fresh salad or warm flatbreads, and for an even more enjoyable culinary experience, pair them with a glass of white wine or iced tea. You can also add some olives or feta cheese for a complete meal.

Nutritional benefits:
Eggplants are rich in antioxidants, vitamin C, and fiber, making them excellent for digestive health. Olive oil adds healthy fats, and walnuts contain proteins and essential fatty acids.

Frequently asked questions:
- Can I use other types of vegetables? Yes, you can experiment with zucchini or bell peppers.
- What should I do if the filling is too soft? Make sure to remove the juice left by the peppers during the preparation process.
- How can I keep the eggplants longer? Ensure they are completely covered with oil and stored in a cool place.

This recipe requires a little effort, but the final result is truly delicious. So, put on your patience and enjoy every step of the process! Happy cooking and bon appétit!

 Ingredients: 3 kg of small eggplants olive oil Filling 2 kg of red bell peppers 2-3 red hot peppers (200 g) 600 g of crushed walnuts 6 tablespoons of chopped garlic or 2 large heads of garlic 5 tablespoons of salt