Betingan Makdous: Stuffed Aubergine Pickle in Olive Oil

The scent of olive oil and garlic always takes me back to my grandmother’s kitchen. She would make Betingan Makdous every autumn, filling the house with its pungent, earthy aroma. I remember watching, mesmerized, as she carefully stuffed each tiny aubergine, the vibrant red chili flakes a stark contrast against the dark purple skin. It was more than just food; it was a labor of love, a taste of home that I carry with me always.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes + 1 week preserving time
• Servings: Varies depending on aubergine size and jar
• Yield: 1 jar
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 8 small round baby aubergines
• 3 tablespoons walnuts, chopped
• 1 tablespoon chopped garlic
• 1 teaspoon dry red chili pepper flakes
• Salt & freshly ground black pepper to taste
• 1 cup extra virgin olive oil, or more as needed to cover

Equipment Needed

• Large pot
• Sterile glass jar with a firm seal

Instructions

1. Begin by gently wiping clean the aubergines. This removes any dirt or residue from their surface.

2. In a large pot, poach the aubergines in generously salted water for about 15 minutes, or until they are soft but not mushy. You should be able to pierce them easily with a fork, but they should still hold their shape.

3. Drain the aubergines and set aside to cool completely. This is a crucial step, as hot aubergines will be difficult to handle and can affect the final texture.

4. Once the aubergines are cool enough to handle, squeeze them very gently to get rid of excess water. Be careful not to crush them. This step is essential to prevent the pickle from becoming watery.

5. Prepare the stuffing by mixing together the chopped walnuts, chopped garlic, and dry red chili flakes in a bowl. Season generously with salt and freshly ground black pepper. Adjust the amount of chili flakes according to your spice preference.

6. Using a small, sharp knife, cut a slit lengthwise down the middle of each aubergine, being careful not to cut all the way through. You want to create a pocket, leaving the ends intact.

7. Stuff each aubergine with the walnut mixture, pressing it in gently to fill the pocket. Be generous with the stuffing, but avoid overfilling, which could cause the aubergines to burst during the preserving process.

8. Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal. It’s important to sterilize the jar to prevent the growth of harmful bacteria. You can do this by boiling the jar and lid in water for 10 minutes.

9. As you pack in the layers of aubergines, cover them with extra virgin olive oil. Ensure that the aubergines are completely submerged in oil. This is essential for proper preservation.

10. Once all the aubergines are packed, top off the jar with more olive oil, ensuring they remain submerged. Close the jar tightly.

11. Refrigerate the jar for at least one week before serving. This allows the flavors to meld and develop. The Betingan Makdous will keep for about a month in the refrigerator.

Expert Tips & Tricks

• Quality Olive Oil is Key: Using high-quality extra virgin olive oil is crucial for the flavor and preservation of the Makdous. Opt for an oil with a fruity and slightly peppery flavor profile.
• Don’t Overcook the Aubergines: The aubergines should be soft enough to stuff, but not mushy. Overcooked aubergines will fall apart during the stuffing process.
• Sterilization is a Must: Ensure the glass jar is completely sterile to prevent spoilage and extend the shelf life of your Makdous.
• Pressing the Aubergines: Gently squeezing the aubergines after poaching removes excess water and prevents the pickle from becoming diluted. Be gentle to avoid breaking them.
• Spice Adjustment: The amount of chili flakes can be adjusted to your preference. If you prefer a milder flavor, reduce the amount of chili flakes or remove the seeds. For a spicier pickle, use a hotter variety of chili pepper.

Serving & Storage Suggestions

Betingan Makdous is traditionally served as part of a Lebanese mezze, alongside hummus, baba ghanoush, and pita bread. The tangy, savory flavor of the Makdous pairs well with other Middle Eastern dishes. Serve it chilled or at room temperature.

To store Betingan Makdous, keep the jar refrigerated. Ensure the aubergines are always fully submerged in olive oil. The Makdous will keep for about a month in the refrigerator. Over time, the flavor will intensify. It is not recommended to freeze this pickle, as it can affect the texture of the aubergines.

Nutritional Information

(Estimated values, may vary based on ingredient quantities)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	50mg	2%
Total Carbohydrate	10g	3%
Dietary Fiber	4g	16%
Sugars	3g	–
Protein	3g	6%

Variations & Substitutions

• Spicy Makdous: Use a hotter variety of chili pepper or add a pinch of cayenne pepper to the walnut stuffing.
• Nut-Free Makdous: Replace the walnuts with toasted sunflower seeds or pumpkin seeds.
• Herbaceous Makdous: Add chopped fresh herbs like parsley or mint to the walnut stuffing for a fresh flavor.
• Garlic Variation: For a more intense garlic flavor, use roasted garlic instead of fresh garlic.
• Regional Variation: Experiment with different spices and herbs to create your own unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Why do I need to squeeze the aubergines after poaching?
A: Squeezing the aubergines removes excess water, preventing the pickle from becoming watery and diluting the flavor.

Q: Can I use larger aubergines for this recipe?
A: While you can use larger aubergines, the smaller, round baby aubergines are traditional and have a better texture. Larger aubergines may require longer poaching times.

Q: How long does it take for the Betingan Makdous to develop its full flavor?
A: It typically takes about a week for the flavors to meld and develop. The longer it sits, the more intense the flavor becomes.

Q: Do I need to keep the aubergines submerged in olive oil?
A: Yes, it’s essential to keep the aubergines fully submerged in olive oil to ensure proper preservation and prevent spoilage.

Q: Can I reuse the olive oil after the aubergines are finished?
A: Yes, the olive oil can be reused for cooking, as it will be infused with the flavors of the aubergines, garlic, and chili flakes.

Final Thoughts

Making Betingan Makdous is a wonderful way to connect with culinary traditions and create a delicious and unique dish. Don’t be afraid to experiment with different variations and flavors to create your own signature Makdous. Whether you’re serving it as part of a mezze or enjoying it as a simple snack, this flavorful pickle is sure to impress. I hope you try this recipe and share your feedback – happy pickling!