If I was told I had to ditch my uni job and enter full time work immediately, and that I could have any job I wanted, I’d probably choose a food magazine job – like a test kitchen chef or stylist (and I’ll attempt to fill in the photographer’s job when they’re on sick leave, too 😉 ) I mean it’s about time one of our food mags brought an authentic middle-eastern blogger into their kitchen to make things not often made… Oh when will we be recognised?! 😉
Well… I mention this as I’ve been itching to try out a couple of things: making magdous & making a Syrian breakfast spread to photograph. Since I haven’t picked up my camera properly for many months now, I thought to combine the two opportunities and give my hand a go at styling and photographing – as though I was doing it for delicious. or Gourmet Traveller.
So the story begins back in June of 2011 when my grandma who’d come all the way from Syria took me through the steps of making magdous. I captured her step by step technique and posted it here, and since then I’ve had so many messages & comments from people who’ve given it a go. (If this is your first time, I’d use that post for reference as my post below is more of a reflection of how I went making them alone.)
Naturally, I felt like it was time I gave it a go myself – to see if I could practice what I preached and if my grandma’s recipe really was as amazing as I’d made it out to be. And of course, over 4 years on, I’d developed a gnarling craving myself.
So, without further ado, here’s how I went solo…
12 small eggplants
2 large red capsicums (bell peppers)
2 -3 cloves garlic
~ 3/4 cup salt
~ 800mL olive oil
Begin by lining a saucepan with a tea towel or cotton cloth.
Pop your eggplants into the saucepan and wrap the cloth around them.
Add just enough water to immerse them – do not overfill as water may spill out while cooking.
Add a plate/small lid on top of the eggplants, enough to cover the entire pot. Bring the water to a boil then add a weight (mine was a smaller saucepan with filled with water; a heavy marble mortar could do the trick, too).
Cook on medium heat for about 40 minutes, or until all eggplants are soft. (Personal note: some of my eggplants were still hard at 30 minutes, so I returned the saucepan for another 10. During cooking, you should keep a close eye on the saucepan as the water level will most likely rise (softer eggplants, more of your weight in the water = water displacement!) You may need to scoop some out and keep your weight in check to make sure it doesn’t move/fall.)
Once ready, drain from the water and leave eggplants aside to cool.
Once cooled, remove the green leaves from the tops of the eggplants.
Prepare a plate of salt for dipping. Beside it, line a sieve with a tea towel/cotton material.
When the eggplants have cooled, cut a small slit along the centre (vertically).
Push through your index finger and rip any seeds/tissue (inner flesh) so as to make space for the stuffing to come later.
Dip your finger in the salt and spread along the slit (inside and out).
Dip the top of the eggplant in the salt and place it in the lined sieve.
Repeat this for all the eggplants. Be generous to avoid spoiling your eggplants!
Fold over corners of the tea towel/cloth in to cover the eggplants. Place the sieve on top of a plate. Place another plate on top of the eggplants (to act as a platform), and place a heavy weight on top.
Here you’ve created a pressurised draining method to get all the water out of the eggplants.
Leave aside for at least 3 hours. You can leave these overnight so long they stay away from direct sunlight and the fridge! (Personal note: I didn’t stuff mine until 3 days later, so after the first night I put them in the fridge).
In the meantime, prepare the stuffing by adding chunks of a red capsicum into a food processor and lightly pulse with garlic cloves until finely chopped but not pasty/creamy.
Drain the excess water from the capsicum through a fine sieve pressing down with a spoon, or drain with cloth, you really want it as dry can be. Use your hands & paper towels to squeeze out any excess water.
Place your filling in a bowl. Add finely diced walnuts and a pinch of salt. Mix, cover and set aside to allow the garlic to infuse.
Remove the weight and check on your eggplants – now they should be ready to stuff.
Find the slit but be careful not to rip it any bigger than what it is already.
Stuff eggplants, using your finger to push the stuffing out of the way (left and right) so as to be able to fit in more. It should reach just about the size it was originally! Repeat until finished.
(Personal note: The original recipe calls for the same sieve to be lined with a dry tea towel. Once stuffed, place eggplants inside, wrap, add weights, and let drain for another 2-3 hours max before transferring to a jar. Now I forgot to pressurise my eggplants a final time, but they worked out anyway. Phew.)
Add eggplants into a jar that will cosily accommodate them. You want to stack the eggplants so they’re squashed up a little against each other and not swimming solo in oil.
Once filled, add olive oil to the jar and place in a cool, dark corner in the pantry without closing its lid. In fact, put the lid on the jar upside down!
(Personal note: back in 2011 grandma told me a reaction will take place which will cause the oil to spill over if the lid is on tightly. I managed to ignore her advise and close the lid of the jar. And sure enough within 2 days I had a pool of oil all over my pantry shelf. Put your jar in a bowl first, and check up on your magdous daily. The spill also could have happened to me because I didn’t give the eggplants that final pressurised drain.)
Now relax for a week and let the flavours infuse. Then pick up a bag of Lebanese bread as magdous are “mashed open” with it and eaten with the bread and a hot cuppa tea.
No waste: once empty, use the oil to add an incredible tangy flavour to your other dishes when cooking. Spice left over filling with paprika, drizzle with oil and serve as a dip with pita bread.
Allergy? My partner can’t have walnuts (or pecans), so I split the stuffing and used almonds instead for his. I infused them in a separate container. If you’re allergic to walnuts but can have pecans, they’re the next best thing to use.
So… will you be brave and give these cured eggplants a go?