Maghdoos

== Description ==
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.
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Jordanian Appetizers
Category:White vinegar Recipes
Category:Chile de arbol Recipes
Category:Eggplant Recipes
Category:Recipes that need photos