RCI-EG.003.0337
Maghdoos
Pickled Eggplant with Chile Pepper. I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- very small2 poundsthin eggplants, washed and left unpeeled
- salted water1 unit
- garlic4 clovesfinely chopped
- dried red chile pods3 smallsuch as piquin or de arbol, crushed
- minced celery¼ cup
- water3 cups
- salt4 tablespoons
- white wine vinegar2 cups
Method
1
Prepare according to traditional method. (Directions were not provided in the legacy source.)