Makdous - Stuffed eggplants fermented in oil

professional Long 7 days 1 year Mediterranean After fermentation drain, put in the Olly and fill with oil up to the filling line. Traditional Palestine vegetarian, vegan, mediterranean, lactose-free, sulfite-free

350 gramm

Eggplant

30 gramm

Pepper, red chopped

20 gramm

Walnuts chopped

4 cloves

garlic chopped

150 milliliter

Olive Oil

1 teaspoon (3-5g)

Activator Mediterranean

Step 1

Cook in abundant water until soft
Eggplant

Step 2

Add the Activator and mix well
Eggplant, Activator Mediterranean

Step 3

Chop
Pepper, red, garlic, Walnuts

Step 4

Incise deeply on the long side
Eggplant

Step 5

Fill the vegetables with the mixture
Eggplant, Pepper, red, garlic, Walnuts

Step 6

Put the ingredients in your Safaro

Step 7

Press well

Step 8

Fill up with oil to the filling line

Step 9

Let ferment