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MAGDOUS |
17-09-2008 |
Ingredients
Eggplants
Sweet red pepper paste
Crushed walnuts
Olive oil
Salt
Sliced garlic (optional)
The stuffing
Mix together the sweet red pepper paste with the crushed walnuts and the garlic.
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Recipe
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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