Lebanese Spiced Stuffed Aubergine Pickles
Indulge in the delightful flavors of Lebanon with these Spiced Stuffed Aubergine Pickles, also known as Betingan Makdous. This mezze classic showcases small, tender aubergines filled with a zesty walnut and garlic mixture, enhanced by the warmth of red chili flakes. Marinated in rich extra virgin olive oil, these pickles develop an exquisite flavor profile over time, making them a perfect accompaniment to your favorite dips or grilled dishes. Enjoy them chilled or at room temperature as an irresistible part of your meze platter.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
baby aubergines
8 (wiped clean)
walnuts
3 tablespoons (chopped)
garlic
1 tablespoon (chopped)
dry red chili pepper flakes
1 teaspoon (n/a)
salt
to taste (n/a)
black pepper
to taste (freshly ground)
extra virgin olive oil
1 cup (n/a)
Instructions
1
Begin by thoroughly wiping the baby aubergines with a clean cloth to remove any dirt.
2
In a large pot, bring salted water to boil and gently poach the aubergines for approximately 15 minutes, or until they are soft but maintain their shape. Once done, remove them and allow them to cool completely.
3
Once cooled, carefully squeeze each aubergine to expel excess water without tearing the skin.
4
In a mixing bowl, prepare the stuffing by combining the chopped walnuts, garlic, and red chili flakes. Season the mixture with salt and freshly ground black pepper to taste, ensuring even distribution.
5
With a sharp knife, make a lengthwise slit in each aubergine, forming a pocket while ensuring you do not cut all the way through the ends.
6
Generously stuff the slit in each aubergine with the prepared walnut mixture, pressing gently to pack it in.
7
In a clean, sterile glass jar with a tight sealing lid, begin to pack the stuffed aubergines vertically with the stem ends facing up. As you layer them, intermittently pour in olive oil to ensure the aubergines are well-coated.
8
Once all aubergines are packed and submerged in oil, seal the jar tightly and store it in the refrigerator.
9
Allow the flavors to meld and develop for at least one week before serving, although they can be enjoyed later for an even richer taste. These pickles can be stored in the refrigerator for up to a month.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is another name for Lebanese Spiced Stuffed Aubergine Pickles?
These pickles are also known as Betingan Makdous.
What are the primary ingredients in the stuffing?
The stuffing consists of chopped walnuts, garlic, and red chili flakes.
How many baby aubergines are needed for this recipe?
The recipe requires 8 baby aubergines.
How long should the aubergines be poached?
They should be poached for approximately 15 minutes.
What is the first step in preparing the aubergines?
The first step is to wipe the baby aubergines with a clean cloth to remove any dirt.
How should the poaching water be prepared?
The poaching water should be salted and brought to a boil.
What texture should the aubergines have after poaching?
They should be soft but still maintain their shape.
How do you remove excess water from the aubergines?
Once cooled, carefully squeeze each aubergine to expel excess water without tearing the skin.
How much walnut is used in the recipe?
The recipe calls for 3 tablespoons of chopped walnuts.
How much garlic is included in the mixture?
One tablespoon of chopped garlic is used for the stuffing.
What spices are added to the walnut and garlic mixture?
Red chili flakes, salt, and freshly ground black pepper are added to the mixture.
How do you create a pocket in the aubergine for stuffing?
Make a lengthwise slit in each aubergine with a sharp knife, ensuring you do not cut all the way through the ends.
How should the stuffed aubergines be packed into a jar?
Pack them vertically with the stem ends facing up in a sterile glass jar.
What kind of oil is used for marinating?
One cup of extra virgin olive oil is used for the marinade.
How long do the pickles need to sit before serving?
Allow the flavors to meld for at least one week before serving.
What is the maximum storage time for these pickles?
They can be stored in the refrigerator for up to one month.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
At what temperature should Betingan Makdous be served?
They can be enjoyed chilled or at room temperature.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of chili is used in the recipe?
The recipe uses dry red chili pepper flakes.
Should the aubergines be submerged in oil?
Yes, they should be well-coated and submerged in olive oil in the jar.
What part of a meal are these pickles usually served as?
They are a classic mezze or appetizer.
What can these aubergine pickles be served with?
They are a perfect accompaniment to dips or grilled dishes.
How much red chili flakes are used?
One teaspoon of dry red chili pepper flakes is used.
What is the recommended preparation for the garlic?
The garlic should be chopped.
What is the recommended preparation for the walnuts?
The walnuts should be chopped.
Do you need to keep the jar refrigerated?
Yes, once sealed, the jar should be stored in the refrigerator.
Can the pickles be eaten after more than one week?
Yes, they can be enjoyed later for an even richer taste.
Is the black pepper fresh?
The recipe specifies using freshly ground black pepper.
What should you do after the aubergines are poached?
Remove them from the water and allow them to cool completely before the next steps.