Betingan Makdous (Stuffed Aubergine Pickle In Olive Oil) – a delicious recipe with aubergines, walnuts, garlic, red chili pepper, salt, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wipe clean the aubergines.
2
Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
3
Once cool, squeeze very gently to get rid of the water.
4
To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
5
Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
6
Stuff with the walnut mixture.
7
Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
8
Make sure the aubergines are submerged in oil.
9
Keep refrigerated until rich flavour develops, for about a week before serving.
10
This will keep for a month in a refrigerator.
610
kcal
Calories
67
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 small round baby aubergines, 3 tablespoons walnuts, chopped, 1 tablespoon chopped garlic, 1 teaspoon dry red chili pepper flakes, and more.
Yes, Betingan Makdous (Stuffed Aubergine Pickle In Olive Oil) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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