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.