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Levantine Makdous (Oil-Cured Stuffed Eggplant)
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Ingredients
- Small eggplants (baby or 'batiri')2 kg
- Walnuts, coarsely chopped250 g
- Sweet red peppers, minced and drained½ kg
- Hot red pepper (optional)1 tsp
- Garlic, finely chopped5-6 cloves
- Coarse salt for the filling2 tbsp
- Coarse salt for saltingas needed
- Olive oil to coverabout 1 litre
Allergens (inferred from ingredient names): eggs, nuts
Nutrition per serving (modelled estimate, not measured): kcal 90, protein 1, fat 8, carbs 4, fiber 2, sugar 2
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder