Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baby eggplant appetizer المكدوس 1. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Makdus - Baby Eggplant Appetizer (Makdous مكدوس). طريقة عمل المكدوس بخطوات سهله و ببساطه (المرحله الثانيه) Makdous eggplant easy recipe. A Great Appetizer Recipe that's easy to do and tastes Amazing!!! MARIKO" Eggplant Appetizer is based on a traditional authentic European recipe of chopped freshharvested eggplant and red bell pepper mixed inwhite wine vinegar with combination of a unique spices and greens.
Baby Eggplant Appetizer المكدوس 1 is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Baby Eggplant Appetizer المكدوس 1 is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have baby eggplant appetizer المكدوس 1 using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Baby Eggplant Appetizer المكدوس 1:
- Get Baby eggplant
- Get Salt
- Take Red pepper crushed paste
- Get Walnuts chopped roughly
- Prepare Hot pepper
- Prepare Garlic
- Make ready Salt
- Get Extra virgin olive oil
Top eggplant-appetizer recipes just for you. Tasty Eggplant Recipes For Babies and Toddlers. Eggplant, aubergine, brinjal, or berenjena is a nutritious fruit with several varieties. The top countries of suppliers are China, Hong Kong S.
Instructions
Steps to make Baby Eggplant Appetizer المكدوس 1:
- Wash and boiling them in water cover till they get soft 20 minutes and let them cooled
- Cut in middle as a pocket every eggplant and add 1/8 teaspoon salt on each on and on top
- Then you put them in calendar and let it say for a two days so not squeeze the egg plant let them get drain the water
- Mix walnuts and red hot pepper paste olive oil and garlic and scoop one tablespoon of it and stuff each one full then put in jar full it up then add olive oil on top let it set for a week great with pita bread enjoy 😉
- Walnut mix make sure jar is sanitized first
- 1 teaspoon for each eggplant close it fill the jar and add olive oil make sure you Flip the jar upside down for the first day the second day if it need olive oil you add more on top no need to flip after that
They may be labeled Japanese, Indian, Italian—or simply "baby." If you have an Asian grocer near you, try that. The farmers' market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe. They may be labeled Japanese, Indian, Italian—or simply "baby." We don't eat eggplant often in our family. First time I have tried this, I was visiting my friends. I was very impressed with flavors, it was simple but something I have never tried.
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