Real African Dishes: [MC-AllEthnic-Recipes] Posh Eggplants - Arabic Batingas Makdous; 8 pts plus; 7 g carbs; 2g fiber

Saturday, July 27, 2013

[MC-AllEthnic-Recipes] Posh Eggplants - Arabic Batingas Makdous; 8 pts plus; 7 g carbs; 2g fiber

* Exported from MasterCook *

Posh Marinated Eggplants - Arabic Batingas Makdous

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meze
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 dinky little eggplants -- mauve or white
salt
7 ounces shelled walnuts
1 1/2 garlic bulbs -- peeled and chopped
1 Tablespoon chili flakes
1 1/2 cups extra-virgin olive oil

Take the hats off the eggplants, and prick them. Poach them in boiling
salted water for about 15 minutes, then tip them into a colander to drain.
When they have cooled enough to handle, make a small lengthwise incision
in each one, squeezing gently to get rid of the water, then place them
back in the colander with the incision facing downwards. Invert a heavy
plate on top of them, and leave them to drain for at least another 1 hour
(preferably overnight). This helps the vegetables to shed some of their
innate bitterness.

Next chop the walnuts and pound them together with garlic, chili flakes, a
pinch of salt, and just a drop of olive oil - a pestle and mortar is good
for this. Spoon a dollop of the mixture into each of the eggplant
cavities, and then layer the stuffed veggies into a clean jar (see note on
p. 219).

Technically at this stage you should then invert the filled jars over a
plate to let any remaining bitter dregs drain away. I saw some unfeasibly
attractive Syrian goddess figure demonstrating this on one of the
incessant cable to which my in-laws are permanently tuned. But I don't do
this, and mine always turn out just fine. Just cover the eggplants with
olive oil, wiggling a knife inside the jar carefully to ensure that there
are not pockets of air left (air=potential mold=discouraged pickle maker).
That's it. Seal the jar. And wait a week.

They do not need to be kept in the fridge. Enjoy them with bread and fresh
herbs as a snack, or as a star mezze item.

Makes 1 quart jar

AuthorNote: this isn't exactly a pickle on account of being preserved in
oil. But it is on of our favorite Arabic treats, and it is both easy to
make and stupid-money-expensive to buy ready-made. Like many of the
numbers in this chapter, it makes a great foodie gift. In this new age of
thrift, there is nothing like presenting friends with edible treats.

Buy good-quality walnuts, it's worth the investment.

Cuisine:
"MidEastern"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 27g Fat (85.3%
calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 5 Fat.

Nutr. Assoc. : 0 0 905471 0 4714 0