Batinjan Makdous- Preserved Stuffed Aubergines

Batinjan Makdous- Preserved Stuffed Aubergines

3958804235 f449ec777e Batinjan Makdous  Preserved Stuffed Aubergines

These baby aubergines are part of the Lebanese mouneh or preserving and pickling process for the winter months. They are vegetarian, gluten-free and so moreish. I’ve heard it’s a good idea to eat them straight from the jar, oil dripping all over your chin and your once-worn silk ruffle shirt, not even giving it a moments notice- till the jar is empty.

Then you’re screwed. No, I’m not speaking from experience.

But, you can also try serving them as part of a tapas or alongside  pasta or rice. They are also good with labneh cheese. You can also use the stuffing with cabbage leaves.

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Batinjan Makdous- Lebanese Preserved Stuffed Aubergines

  • 2kg baby aubergines- preferably white.
  • 4  heads of garlic- pounded
  • 120g  walnuts or pecans
  • 15g coriander, finely chopped
  • 1/2 pomegranate-seeds
  • 540ml olive oil
  • 1 hot pepper, if desired
  • 3 canning jars-700g weight
  • About 1 tablespoon rock salt


3958794679 b63542d9d5 Batinjan Makdous  Preserved Stuffed Aubergines

Look at the color of these beautiful babies! Look for eggplants with a shiny outer skin and ditch any with wrinkles or blemishes in the skin.  Ask how long it has been off the vine so you can judge how old it is. Be sure it is firm to the touch.

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Start by peeling off the green stems. Leave the bottom root as it is.

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Place the aubergines in water and bring to a boil. Cook for a maximum of 10 minutes.

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Drain the aubergines, let cool for 30 minutes. It’s important to drain the aubergines from all the water they’ve soaked up, otherwise they will turn out sour.

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Create a small vertical opening in the middle of the aubergine by slicing it with a pairing knife.

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Now, cover with a plate or a tray and push down on the aubergines to help release any excess juice/water. Let them sit on the counter overnight. You can put a few plates to apply additional pressure.

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The following morning begin pounding the pecans or walnuts, into small chunks

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add the pounded garlic, salt and the finely chopped coriander

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Mix and then add the pomegranate seeds

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add about 40ml olive oil and mix well.

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Take the well drained aubergines and gently widen the small openings you created earlier.

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and stuff with about 1 teaspoon of the filling.

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If you’d like to add hot pepper, then slice them thinly.

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Layer the stuffed aubergines into a 700g jar or the likes, adding 2-3 hot pepper slices in between each layer.

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Invert the jars at an angle (lean them onto a small ramekin in the center of the plate) onto a plate to remove more of the juices/water. Leave them for a few hours, till more juice is released.

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3958802763 1f7e42be55 Batinjan Makdous  Preserved Stuffed Aubergines

Now flip the jars back upright and pour over the olive oil.

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Use a spoon to gently wiggle the aubergines, allowing the oil to evenly spread. Add more olive oil till they are all covered.

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Wipe the rim of the jar with a damp cloth. Tightly twist the lid on and keep in a dry cool place for 5 days before consumption.

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They will keep for up to 1 year. Serve at room temperature. They do not need to be kept in the fridge once opened. Whatever you do don’t even try to send me your dry cleaning bill!

3958804235 f449ec777e Batinjan Makdous  Preserved Stuffed Aubergines

Facebook Comments:

19 Responses to “Batinjan Makdous- Preserved Stuffed Aubergines”
  1. Chris Bourne 28 September 2009 at 11:26 am #

    Just what you need for those long winter nights here in the U.K.

  2. Lara 28 September 2009 at 11:57 am #

    So delicious! I just made some a week ago and already we finished 2 jars. I didn’t add pomegranate to mine but good idea.

  3. Josette 28 September 2009 at 12:00 pm #

    Tres bon! I miss having these, been so long!

  4. Hala Hamam Bahouth 28 September 2009 at 2:55 pm #

    lots of thanx for this traditional recipe.

  5. jO:C 28 September 2009 at 6:21 pm #

    Do you just make everything look so easy!!??!! This is a def recipe I am going to try – I am still amazed how simple this looks to do… Thanks DKS

  6. Hélène 28 September 2009 at 11:59 pm #

    First time I see these. This look so good.

  7. Cynthia 30 September 2009 at 3:30 am #

    Where have you been all my blog life?! :)

    Thanks for stopping by. Can’t wait to explore your blog.

  8. Nataly 31 August 2010 at 5:07 pm #

    Fabulous, I love the directions with pictures. I made this twice and the only addition I’d make is salt – a little bit of salt with the stuffing tastes great, and a little on the inside of the eggplants before you stuff them is great too – it helps more liquid drain.

  9. tasteofbeirut 6 September 2010 at 8:25 pm #

    Beth

    This is a beautifully photographed and clearly explained recipe; thank you!

    • Jodie 14 September 2010 at 8:28 am #

      Hello,

      Thanks for the recipe. Is it really 4 heads of garlic rather than 4 cloves?

      Jodie

      • Bethany 14 September 2010 at 9:06 am #

        Yes mam! it’s heavy on the garlic but feel free to modify to taste. You’re still gonna need way more than 4 garlic cloves though.

  10. yasin 29 November 2010 at 2:01 pm #

    thank you very much for your wonderful presentation of this recipe

    yasin

  11. faye 1 August 2011 at 12:00 am #

    oooooh lawdy, I’m doing them this weekend and needed a stuffing with a little “zing”–so I’m adding the hot peppers for sure! Lovely presentation!!!
    Thanks for sharing!!

  12. Ana 29 August 2011 at 1:24 am #

    Bethany, I was so happy to find your recipe. My Lebanese-Jamaican aunt used to make these and they were one of the most delicious things I ever ate. I’ve been craving them for years and
    now I only have to wait 5 days to taste them again. I hope I did them justice.

  13. Mom 3 February 2013 at 7:02 pm #

    Simply beautifully done!

    • Marta 3 July 2013 at 3:00 pm #

      Hello :) I followed your recipe (except adding pomegranate seeds) and now after 7 days I just opened my big jar. I never tried aubergine like this before, so I just want to make sure that I prepared it with the right way ;) They have a smell like my prefered Polish pickled cucumbers and about the taste – they are a little bit sour. It should be like that? (don’t laugh at me please ;)….) Thank you!
      PS Apart from that they are very soft and tasty, just next time (for sure it will be next time) I will add more salt.

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