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Epicurious

Betingan Makdous

This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.

Recipe information

  • Yield

    makes 2 quarts

Ingredients

2 pounds small, thin eggplants (3–4 inches long)
Salt
1 cup finely chopped walnuts
1 small chili, finely chopped
4–6 cloves garlic, crushed
Olive oil

Preparation

  1. Step 1

    Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10–15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.

    Step 2

    Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.

    Step 3

    Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsPickleCondimentLebaneseMiddle EasternEggplantVegetableWalnutNutChileGarlicRoot VegetableStarterSnackDairy FreeVeganVegetarianGluten FreeMake AheadPoachRamadanCookbooks
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