Sweet red pepper paste
Crushed walnuts
Olive oil
Sliced garlic (optional)

The stuffing
Mix together the sweet red pepper paste with the crushed walnuts and the garlic.

Leave the hat of the eggplants on, but cut the tail.
Boil the eggplants in water until they become aldente. Cool them in cold water.
Make a long straight cut in every eggplant and put some salt inside. Put the eggplants into a colander with its open side to the bottom and press with a weight to get rid of the water inside.
After that, fill every eggplant with the stuffing mentioned above. Arrange the eggplants into a jar and cover with olive oil. Leave some empty space at the top, because the oil might expand.
You can start eating the Magdous after two weeks.





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