المكدوس

Cut off the stems of 4 kilograms of small eggplants.

Arrange the eggplants in a pot and cover them completely with cold water.

Place a clean kitchen towel over the eggplants and press them down with a smaller lid to keep them submerged.

Put the pot on the stove and boil the eggplants for 20 to 30 minutes, until they are about three-quarters cooked.

Drain the eggplants and rinse them with cold water until completely cooled.

Peel the eggplants and remove the stems entirely.

Make a small slit on the side of each eggplant, sprinkle a little salt inside and on the stems to help draw out excess moisture.

Arrange the eggplants in a plastic strainer, place a weight on top, and leave them for 1 to 2 days until all the water drains out and they dry well.

To prepare the filling, combine in a bowl ½ kilogram of chopped walnuts, ½ kilogram of sweet red pepper paste, ½ teaspoon of salt, 2 crushed garlic cloves, and 4 tablespoons of olive oil. Mix well until fully combined.

Stuff each eggplant with an appropriate amount of the walnut and pepper paste mixture.

Return the stuffed eggplants to the strainer and place a weight on top for another 4 to 5 hours to remove any remaining liquids.

Transfer the makdous into sterilized glass jars, packing them tightly without leaving gaps.

Pour oil or olive oil over the makdous until they are completely covered.

Seal the jars well and store them in a cool, dry place for one week until the makdous is fully pickled and ready to eat.