Batinjan Makdous

RECIPE FINDER
Monday, October 24, 2016
BATINJAN MAKDOUS
A tradition worth keeping!

When was the last time you, as a family, gathered over donuts, pancakes, or croissants? How does that compare to the last time you gathered over a real traditional Lebanese breakfast: a bowl of kishk, a pan of fried eggs with qawarma meat, crunchy markouk bread with labneh balls soaked in olive oil, crispy mankouche, and a jar of batinjan makdous, aka stuffed eggplant? I am sure that’s like 10 times to none! With the heavy invasion of Western cuisine, our traditional Lebanese menu has been unfortunately taking quite a long nap! By not incorporating these foods into our daily lifestyle, we are missing out on a lot. Leaving patriotism and ownership to our culture aside, we are missing out on a lot of the health benefits. Read along as we go back to the golden era of “Mouneh” preparation: traditional food preservation prior to winter season!

 

Authentic taste with a healthy twist!

 

Batinjan makdous can be part of a healthy diet, as eggplant is low in calories (around 30 calories per cup) and high in fiber. It is known to decrease the risk of liver problems and diabetes, and lower total blood cholesterol. Additionally, it contains many antioxidants, among which is chlorogenic acid that can protect you against microbial and viral activities and against high LDL cholesterol levels (bad cholesterol). The walnut filling does the rest! Walnuts are known to contain good fats that decrease bad cholesterol (LDL) and increase good cholesterol (HDL) in your blood. In doing so, walnuts are your heart’s best friends and your brain’s too! Make sure to drain the olive oil off the Batinjan Makdous prior to consumption, as we don’t want you to reap the benefits from one side and have those stubborn extra kilos sneak in secretly.   

The Recipe… its difficulty over-rated!
The Recipe… its difficulty over-rated!
METHOD OF PREPARATION

  1. When buying eggplants, make sure their skin is shiny, smooth, and firm to touch. Wash them and remove their stems.
  2. In a pot filled with water, boil the eggplants for around 10 minutes. By that time, the skin should be soft.
  3. Take the eggplants off the heat and place in a strainer. Wash them under running cold water, and then drain them well to avoid being soaked up and giving a sour taste.
  4. By means of a knife, create a small vertical opening in the middle of each eggplant. Sprinkle with salt.
  5. Next, place the eggplants with slit facing downwards in a strainer and apply pressure on the eggplants by means of a plate or tray to make sure all excess water has been properly drained. Set aside overnight.
  6. Meanwhile, prepare the filling: roughly crush the walnuts and mix it with salt, garlic, hot pepper/chilli paste (optional) and pomegranate seeds (optional).
  7. Widen the opening of the slit and fill each eggplant with the filling just prepared.
  8. Once the eggplants have been filled, layer them in a jar and turn it upside down. Leave it for a couple of days, until there is no more water getting released from it.
  9. Return the jar back to an upright position and soak the eggplants with olive oil. Set aside for 5 days, after which you can start enjoying the authentic taste of tradition that we unfortunately are missing on.
INGREDIENTS

  • Eggplants, preferably white, 4 kg
  • Whole walnuts, 600g
  • Rock salt, 2 Tbsp
  • Olive oil, 4 cups
  • Garlic, crushed, 4 Tbsp
  • Pomegranate seeds, optional
  • Hot pepper or chili paste, optional
BENEFITS

Authentic taste with a healthy twist!

Batinjan makdous can be part of a healthy diet, as eggplant is low in calories (around 30 calories per cup) and high in fiber. It is known to decrease the risk of liver problems and diabetes, and lower total blood cholesterol. Additionally, it contains many antioxidants, among which is chlorogenic acid that can protect you against microbial and viral activities and against high LDL cholesterol levels (bad cholesterol). The walnut filling does the rest! Walnuts are known to contain good fats that decrease bad cholesterol (LDL) and increase good cholesterol (HDL) in your blood. In doing so, walnuts are your heart’s best friends and your brain’s too! Make sure to drain the olive oil off the Batinjan Makdous prior to consumption, as we don’t want you to reap the benefits from one side and have those stubborn extra kilos sneak in secretly.  

The Recipe… its difficulty over-rated!
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