MAKDOUS - Pickled Aubergines

Makdous is a Lebanese pickle of oil-cured baby aubergines (these are mini aubergines available in Middle Eastern shops) stuffed with red peppers, walnuts, chilli and garlic. In the past, pickling was a way of preserving ingredients at the end of summer so they could be enjoyed out of season. Although we do not need to do that today, we continue to pickle because of the gorgeous flavour. And these stuffed aubergines are so tasty, they won't last long. Traditionally eaten at breakfast with flatbread, they make a tangy addition to a mezze spread too. Wrapped in a thin flatbread, they also make a tasty sandwich.

 

Makes 15 pickled aubergines

 

15 mini aubergines, washed and stalks removed (be careful not to cut into the flesh)

1 tablespoon lemon juice

salt

 

For the stuffing

2 red peppers or 4 Romano peppers, deseeded

5–6 plump garlic cloves, peeled

1 fresh red chilli

120g/4¼oz/scant 1 cup walnut halves, roughly chopped

olive oil

salt and freshly ground black pepper, to taste

 

First, prepare the aubergines.

·       Put the aubergines in a pan of cold water with the lemon juice.

·       Cover them with a plate to keep them submerged, as they have a tendency to float up.

·       Bring to the boil and then simmer for 10–12 minutes. Do not worry, the plate will not crack. You want the aubergines to be soft but not collapsed, so check by taking one out of the water with a slotted spoon and piercing it with a fork. If the fork goes in easily, the aubergines are done.  

·       Transfer them to a colander and set aside until cool enough to handle.

·       Make a short vertical slit on the side each one. Depending on the size of the aubergines, rub about ½ teaspoon of salt into each opening, then press them shut and place them neatly in a colander with a bowl underneath to collect the juices. Cover them with a plate using a can of beans or similar to weigh down the plate. Leave to drain at room temperature for 24 hours or overnight. It is important that all the water drains out.

·       Once drained, transfer the aubergines onto a tray to dry, without overlapping them.

 

While the aubergines are drying, make the stuffing.

·       Slice the peppers, garlic and fresh chilli into very small cubes with a sharp knife or coarsely pulse in a food processor, being careful not to end up with a mush or purée.

·       Put the mixture in a muslin/cheesecloth or thin cloth and squeeze out all the juice. You want the peppers to be as dry as possible. (You can keep the juice and use it, mixed with tomato purée, in your stews or pasta dishes.)

·       Mix the pepper mixture and the walnuts together. You will have a dryish mixture. Add a pinch of salt and pepper and mix.

·       Stuff each aubergine with a scant tablespoon or one heaped teaspoon of the stuffing mix and close tightly.

·       Using a sterilised 1 litre/1¾ pint/4 cup jar, carefully fill it with the aubergines, slit side up, gently pressing them down.

·       Cover them completely with olive oil, making sure no air bubbles are lodged in between. Tap the jar gently on your worktop to remove any air bubbles or use a clean spoon to dislodge them.

·       Close the jar and store at room temperature away from light.

 

Notes:

If you wish to eliminate more of the moisture once the aubergines are in the jar (before adding the oil), tie a piece of muslin/cheesecloth on top and turn the jar upside down in the colander to allow it to drain for a further hour or two.

 

It is best to leave the aubergines for at least 3 weeks before eating. The longer they marinate the better.

 

They will keep for up to a year without any problem, that is if not gobbled down before! Once opened, store in the fridge – they will keep for up to 3–4 months.