Makdoos

Makdoos Ingredient

2 kg mini eggplant (about 30)3/4 cup kosher saltStrainerPot filled with some thing heavy2 medium size glass jarsOlive oilHot Chilli slices( if you like it extra hit)

Filling

2 cups crushed walnuts2 chopped red sweet pepper2 chopped hot red or chili peppers.1 head of garlic (8 large garlic cloves)1 tbsp salt1 tsp chilli paste ( optional )

Direction

1: wash egg plant.2: in a pot add water when start boiling add eggplant and let it cook for about 12 minutes, touch the eggplant at 10 minutes should be soft but not too soft, might need less then 12 minutes or more to cook.3: after cooking drop in cold water right away to stop cooking.4: aftercouole minutes in water take off the top should peel off right away.5: after peeling off a lot he tops of the mini eggplant cut small cut on the side of each eggplant and add salt about 1/2 tsp per eggplant.6:place on a strainer the cut side to the side facing down so all water go out.7: repeat till finish and sprinkle salt between the layers.8:top with a heavy pot for 24 hours( I added heavy plates inside my pot)9: after 24 hours you will see all the water came out.10: start on the filling by crushing walnuts in food processor then pave in a plate, crush garlic, sweet red pepper and hit chili pepper, mix all together with sakt and chilli paste if you like.11: fill all the eggplants with the walnut filling then place them back in the strainer for another 12 hours or overnight.12: after 12 hours fill in sterilized jars but don’t press right so there is room olive oil to go in between.13: add sliced hit chilli if you like it extra spicy.14: add stick on the top of the jar so they hold in place and flip the jars upside down for another 6 hours so if there is any water will come out.15: after6 hours fill with olive oil to cover the eggplants