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

 * 1) Make small but deep incisions in each eggplant.
 * 2) In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened.
 * 3) Drain well.
 * 4) In a small bowl, combine the garlic, crushed chile, and celery.
 * 5) Stuff the incisions with this mixture.
 * 6) Arrange the eggplants in a glass bowl.
 * 7) In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants.
 * 8) Cover tightly with plastic wrap and place in the refrigerator for at least four days.
 * 9) To serve, cut into thick slices. This recipe will last for months in the refrigerator.