Magdoos

I grew up eating Magdoos on Saturday mornings while we enjoyed our middle eastern brunch. It is definitely a labour of love. Takes a few days to make and then a week until you can eat it but the results are definitely worth it!!

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Makes 3 Mason Jars

Ingredients:

5lbs baby eggplants

3 lbs shepherd peppers

3 red chill peppers

4 Garlic cloves minced

325g Crushed Walnuts

3 tsp salt

Kosher Salt

Olive Oil

3 Mason Jars

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Directions:

1. Wash and remove the seeds from the peppers.Place them on a plate or a towel in a warm, dry location for 2-3 days until dryed.

2. Wash the baby eggplants and place in a big pot on medium heat for 30mins. Place a plate or something heavy to make sure the eggplants stay at the bottom of the pot. The eggplant is done when you can take the stem off with little effort.

3. Once the eggplants are done make sure to put them into an ice bath, then continue to remove all the stems.

4. Once all the stems are removed, take a sharp knife and slice the side of the eggplants. Add a 1tsp of Kosher salt into the eggplant, then dip the edge into kosher salt one more time than put in a metal strainer. Repeat until all the eggplants are done and once the strainer is full sprinkle one last tsp of Kosher salt over the top and then cover with a heavy lid or plate. (I use a pot filled with water) You want all the extra water to strain from the eggplants so make sure whatever is ontop is heavy. Let strain at room temperature for at least 2 days.

5. Once the eggplants are done straining and the peppers have dried its time to put the peppers into the grinder and start making the filling. Get a cheesecloth and place at the bottom of the bowl, start grinding all the peppers. Once the peppers are done take the cheesecloth close it and squeeze any extra moister. Place the cloth on the side in a strainer to use in a minute.

6. Get the crushed walnuts, add the peppers, minced garlic and salt mix together.

7. Time to fill the eggplants.Take the eggplant and open where it is slit and add a generous amount of filling inside. Once the eggplant is full try to close the ends together and place into a mason jar keeping the slit on the side. Continue this step until the eggplants are all full, you can use more jars as they become full.

8. Once the jar is full add olive oil to the jar let sit for 2 hours before covering. Once covered you need to wait another week before you can open the jar to enjoy.

9. A week later you get to enjoy this delicious food. its best on a Saturday morning with traditional middle eastern brunch.