Betingan Makdous Stuffed Aubergine Pickle In Olive Oil Recipes

BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)

Steps:

• Wipe clean the aubergines.
• Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
• Once cool, squeeze very gently to get rid of the water.
• To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
• Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
• Stuff with the walnut mixture.
• Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
• Make sure the aubergines are submerged in oil.
• Keep refrigerated until rich flavour develops, for about a week before serving.
• This will keep for a month in a refrigerator.

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)

Steps:

• Julianne or dice small brinjal-eggplant.
• Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
• Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
• Grind ginger and garlic in some of the vinegar to paste.
• Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
• Add and fry garlic and ginger paste for 5 minutes.
• Add dry spices, fry 2 minutes.
• Add vinegar and tamarind, mix well for 1 minute.
• Add curry leaves and sugar, mix well.
• Add brinjal mix well and cook 1-2 minutes.
• Cool and bottle.

BETINGAN MAKDOUS

Steps:

• 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.
• 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.
• 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.