High Protein Makdous

Elevate your culinary repertoire with this *High Protein Makdous* recipe, a modern twist on the traditional Middle Eastern favorite. These tender, tangy eggplants are stuffed with a nutrient-packed blend of chickpeas, walnuts, and aromatic spices like sumac and garlic, delivering a perfect balance of flavors and textures. With a marinade of extra virgin olive oil and a touch of red pepper flakes, these preserved delights gain depth as they ferment over several days. Ideal for meal prepping, this plant-based, protein-rich dish is perfect for a snack, appetizer, or a flavorful addition to any mezze spread. Packed with wholesome ingredients and a vibrant Middle Eastern flair, High Protein Makdous is your next must-try recipe for delicious, health-focused eating.

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 10

Ingredients

• 10 pieces small eggplants
• 1 cup chickpeas (cooked or canned, drained)
• 1 cup walnuts
• 3 pieces garlic cloves
• 2 tablespoons lemon juice
• 1 cup extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon sumac
• 0.25 cup fresh parsley

Directions

Step 1

Start by washing the small eggplants and removing the stems. Using a sharp knife, make a deep slit down the middle of each eggplant, being careful not to cut all the way through.

Step 2

In a large pot, bring water to a boil. Add the eggplants and cook for 10 minutes until slightly tender but not fully cooked. Drain and place them on a paper towel to dry and cool.

Step 3

While the eggplants are cooling, prepare the stuffing. In a food processor, combine the chickpeas, walnuts, garlic cloves, lemon juice, 2 tablespoons of olive oil, salt, black pepper, red pepper flakes, and sumac. Blend until the mixture is coarse but well combined.

Step 4

Once the eggplants are cool enough to handle, carefully open the slit and generously stuff each one with the chickpea and walnut mixture.

Step 5

Arrange the stuffed eggplants in a large, sterilized jar or airtight container, preferably upright.

Step 6

Pour the remaining olive oil over the eggplants to cover them completely. This helps in preservation.

Step 7

Seal the jar or container and let the Makdous marinate for at least 5 days in a cool, dark place. The longer they marinate, the richer the flavor becomes.

Step 8

When ready to serve, garnish with fresh parsley for a touch of color and flavor.

Step 9

Makdous can be stored in the refrigerator for up to 3 weeks.

Nutrition Facts

Serving size	1462.4 grams (1462.4g)

Amount per serving	% Daily Value*
Calories	3295

Total Fat 310.20g	398%
Saturated Fat 39.90g	200%
Polyunsaturated Fat 56.60g
Cholesterol 0mg	0%
Sodium 2718mg	118%
Total Carbohydrate 131.80g	48%
Dietary Fiber 51.00g	182%
Total Sugars 46.60g
Protein 47.00g	94%

Vitamin D 0IU	0%
Calcium 359mg	28%
Iron 13mg	73%
Potassium 3278mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.6%

Protein: 5.4%

Carbs: 15.0%