Makdous
Indulge in the rich, savory flavors of Makdous, a traditional Middle Eastern preserved delicacy that transforms tender baby eggplants into a vibrant, flavor-packed treat. This time-honored recipe involves carefully salting and pressing eggplants to remove moisture before stuffing them with a zesty mixture of finely chopped walnuts, red bell pepper, garlic, and a touch of chili flakes for a subtle kick. Once stuffed, these gems are immersed in golden olive oil, allowing the flavors to meld beautifully over time. With its perfect balance of tangy, nutty, and earthy notes, Makdous is a versatile addition to any table—serve it as an appetizer, a side dish, or even a tantalizing topping for salads and sandwiches. Easy to prepare yet bursting with complexity, this dish is a must-try for anyone seeking a taste of authentic Mediterranean and Levantine cuisine.
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Ingredients
- 20 pieces Baby eggplants
- 3 tablespoons Salt
- 1 cup Walnuts
- 1 large Red bell pepper
- 4 pieces Garlic cloves
- 1 teaspoon Chili flakes
- 4 cups Olive oil
- 2 tablespoons Lemon juice
Directions
Step 1
Wash the baby eggplants and remove the stems.
Step 2
Boil a pot of water and place the eggplants in it. Cook for about 10 minutes until they are slightly tender but not too soft.
Step 3
Drain the eggplants and let them cool slightly. Split each eggplant lengthwise, leaving about half an inch intact at the top.
Step 4
Sprinkle the inside of each eggplant generously with salt and place them in a colander. Put a heavy tray on top to press down and drain excess moisture. Leave for 24 hours.
Step 5
After 24 hours, finely chop the walnuts and red bell pepper, and mince the garlic cloves.
Step 6
In a bowl, mix the chopped walnuts, red bell pepper, and minced garlic. Add the chili flakes and lemon juice, then stir to combine.
Step 7
Gently open the eggplants and stuff them with the walnut mixture.
Step 8
Place the stuffed eggplants in a sterilized glass jar, layered neatly.
Step 9
Pour olive oil into the jar making sure all the eggplants are completely submerged. Seal the jar tightly.
Step 10
Store the jar in a cool, dark place or the refrigerator. Allow the flavors to develop for at least one week before consuming.
Step 11
Serve as an appetizer or complement to your favorite meals. Enjoy your homemade makdous!
Nutrition Facts
| Serving size | 3263.8 grams (3263.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9426 |
| Total Fat 979.10g | 1255% |
| Saturated Fat 146.40g | 732% |
| Polyunsaturated Fat 141.50g | |
| Cholesterol 0mg | 0% |
| Sodium 21308mg | 926% |
| Total Carbohydrate 152.50g | 55% |
| Dietary Fiber 72.20g | 258% |
| Total Sugars 79.40g | |
| Protein 40.90g | 82% |
| Vitamin D 0IU | 0% |
| Calcium 342mg | 26% |
| Iron 14mg | 79% |
| Potassium 5551mg | 118% |
Source of Calories