Pickled Eggplant with Chile Pepper. I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.
- 2 pounds very small, thin eggplants, washed and left unpeeled
- salted water
- 4 cloves garlic, finely chopped
- 3 small dried red chile pods, such as piquin or de arbol, crushed
- ¼ cup minced celery
- 3 cups water
- 4 tablespoons salt
- 2 cups white wine vinegar
- Make small but deep incisions in each eggplant.
- In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened.
- Drain well.
- In a small bowl, combine the garlic, crushed chile, and celery.
- Stuff the incisions with this mixture.
- Arrange the eggplants in a glass bowl.
- In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants.
- Cover tightly with plastic wrap and place in the refrigerator for at least four days.
- To serve, cut into thick slices. This recipe will last for months in the refrigerator.