Walnut-Stuffed Eggplant in Oil - Batenjane makdoussTheWorldWideGourmet.com
Total time: 30 to 60 min
Time required: Under an hour
Marinating time: 1 month
Difficulty: Easy
Nutritional values
per 100 g
Energy:216.1 kcal
Proteins:1.9 g
Fats:25.5 g
Carbohydrate:5.5 g
Fibers:2.9 g
Sugar:1.6 g
Cholesterol:0 mg
Sodium:418.9 mg
Calcium:17.2 mg
SIMILAR RECIPES
Cilantro Oil
Lobster Oil
Anchoiade
Sambal Ulek
Mint Jelly
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
10
small long thin eggplant or aubergines
250
ml
chopped walnuts
20
cloves of garlic
750
ml
olive oil
10
ml
fine salt or coarse salt
15
ml
hot chili powder
METHOD
- Wash the eggplants; remove the stem end; cook in a pot of boiling water for 15 minutes;
- remove and place into cold water for 10 minutes or else put in a strainer and leave under cold running water for 5 minutes; drain;
- mix the nuts with the mashed garlic, hot chili powder and salt;
- make a lengthwise incision in the eggplants and insert the stuffing;
- place the eggplant into a glass jar; cover completely with oil; closely tightly;
- let marinate for at least 4 weeks in a cool dark place before using.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
