BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)
This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.
Provided by AaliyahsAaronsMum
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean the aubergines.
- Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
- Once cool, squeeze very gently to get rid of the water.
- To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
- Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
- Stuff with the walnut mixture.
- Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
- Make sure the aubergines are submerged in oil.
- Keep refrigerated until rich flavour develops, for about a week before serving.
- This will keep for a month in a refrigerator.
Nutrition Facts : Calories 737.7, Fat 59.4, SaturatedFat 8.1, Sodium 26.4, Carbohydrate 54, Fiber 31.8, Sugar 21.7, Protein 10.3
BETINGAN MAKDOUS
This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.
Yield makes 2 quarts
Number Of Ingredients 6
Steps:
- Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
- Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
- Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.
STUFFED DILL PICKLES
Make and share this Stuffed Dill Pickles recipe from Food.com.
Provided by bullwinkle
Categories High In...
Time 10m
Yield 2-4 dozen slices
Number Of Ingredients 2
Steps:
- Cut both ends off of the pickles.
- Using a apple corer,scoop out the center removing all of the seedy pulp.
- Fill the center of the pickle with the cheese spread.
- Chill several hours.
- Cut each pickle into 1/4 inch slices.
STUFFED DILL PICKLES
Make and share this Stuffed Dill Pickles recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut off both ends of the dill pickles to create a flat surface.
- Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
- Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
- Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
- Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
- Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
- You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
- NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.
Nutrition Facts : Calories 83.1, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.8, Sodium 1063.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 1.9
EGGPLANTS STUFFED WITH TUNA AND BULGUR
Make and share this Eggplants Stuffed With Tuna and Bulgur recipe from Food.com.
Provided by Laka
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. 100 g of the scooped out flesh chop in a food processor. Set aside.
- Grease the scooped out aubergine halves inside and outside with 1 tablespoon of olive oil and season with salt. Place them on a large baking sheet lined with parchment paper and bake in the oven for 20 minutes at 200 ° Celsius Remove from the oven, set aside.
- Sauté onion and garlic in 1 tablespoon olive oil, stirring occasionally, for 4-5 minutes until soft. Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. If necessary, add a little water.
- Add sliced green peppers, sauté for 5 minutes until tender.
- Add tuna chunks and cooked bulgur. Break down larger tuna chunks, stir the mixture to combine.
- Add thyme and basil leaves, sea salt, pepper and lemon zest, mix to combine.
- Stuff evenly the scooped out eggplant halves with the tuna and bulgur mixture. Sprinkle with grated Grana Padano or Parmesan cheese and the remaining olive oil. Bake in the oven at 200°C for about 10 minutes until cheese becomes golden-brown.
- Serve hot or at room temperature.
Nutrition Facts : Calories 357.6, Fat 16.4, SaturatedFat 2.6, Cholesterol 27.3, Sodium 1130, Carbohydrate 36.2, Fiber 15.8, Sugar 10.9, Protein 21.5
ARTICHOKE HEARTS IN OLIVE OIL
Make and share this Artichoke Hearts in Olive Oil recipe from Food.com.
Provided by Dinu9582
Categories Vegetable
Time 30m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cube the onions, potatoes and the carrots (1/4 inch thick).
- Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
- In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
- Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
- Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
- Serve cold.
Nutrition Facts : Calories 281.3, Fat 10.7, SaturatedFat 1.5, Sodium 146.9, Carbohydrate 42.9, Fiber 12.7, Sugar 4.8, Protein 8.9
BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)
Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 6h30m
Yield 6 cups, 72 serving(s)
Number Of Ingredients 14
Steps:
- Julianne or dice small brinjal-eggplant.
- Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
- Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
- Grind ginger and garlic in some of the vinegar to paste.
- Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
- Add and fry garlic and ginger paste for 5 minutes.
- Add dry spices, fry 2 minutes.
- Add vinegar and tamarind, mix well for 1 minute.
- Add curry leaves and sugar, mix well.
- Add brinjal mix well and cook 1-2 minutes.
- Cool and bottle.
Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9
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- Add water in the pot. Once the water is boiling, add the eggplant in the pot. Let it boil for 6 to 10 minutes or till it is soft
- Transfer the pot into the colander to remove all the excess water off the eggplant. Sliced the center of each eggplant into a vertical shaped like a hotdog bun, and transfer into a plate. Fill each eggplant with salt
- Cover the eggplant with a plate or tray and keep it in the refrigerator overnight or up to 24 hours. The salt and the pressure of the plate/tray will further help remove the excess juices of the eggplant.
- Separately, grind the walnut, garlic and red chili flakes in a food processor, blender or wooden mortar. Mix together, and put in a plate or bowl for later use.
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