Maghdoos (Pickled Eggplant with Chile Pepper)

Hans Wressnigg Leave a Comment

Maghdoos (Pickled Eggplant with Chile Pepper)
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I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.

Ingredients


  • 2 pounds very small, thin egglants, washed and left unpeeled

  • Salted water

  • 4 cloves garlic, finely chopped

  • 3 small dried red chile pods, such as piquin or de arbol, crushed

  • 1/4 cup minced celery

  • 3 cups water

  • 4 tablespoons salt

  • 2 cups white wine vinegar



Instructions


Make small but deep incisions in each eggplant. In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened. Drain well.

In a small bowl, combine the garlic, crushed chile, and celery. Stuff the incisions with this mixture. Arrange the eggplants in a glass bowl. In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants. Cover tightly with plastic wrap and place in the refrigerator for at least four days.

To serve, cut into thick slices. This recipe will last for months in the refrigerator.

Servings
8 to 10
Servings
8 to 10
Maghdoos (Pickled Eggplant with Chile Pepper)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.

Ingredients


  • 2 pounds very small, thin egglants, washed and left unpeeled

  • Salted water

  • 4 cloves garlic, finely chopped

  • 3 small dried red chile pods, such as piquin or de arbol, crushed

  • 1/4 cup minced celery

  • 3 cups water

  • 4 tablespoons salt

  • 2 cups white wine vinegar



Instructions


Make small but deep incisions in each eggplant. In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened. Drain well.

In a small bowl, combine the garlic, crushed chile, and celery. Stuff the incisions with this mixture. Arrange the eggplants in a glass bowl. In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants. Cover tightly with plastic wrap and place in the refrigerator for at least four days.

To serve, cut into thick slices. This recipe will last for months in the refrigerator.

Servings
8 to 10
Servings
8 to 10
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