Nut-Free Makdous

Elevate your appetizer game with this delightful Nut-Free Makdous recipe, a modern twist on the traditional Middle Eastern favorite. Featuring tender baby eggplants stuffed with an irresistible filling of roasted chickpeas, creamy feta cheese, charred red bell peppers, and aromatic spices like sumac and cumin, this recipe is completely nut-free, making it perfect for allergy-friendly dining. Each bite combines bold, tangy flavors with a creamy texture, marinated to perfection in olive oil and a splash of zesty lemon juice. With a simple roasting and marinating process, this dish is an impressive make-ahead option that only gets better with time. Serve it with warm bread or as part of a mezze platter for a truly irresistible Mediterranean treat! Keywords: nut-free makdous, stuffed baby eggplants, Middle Eastern appetizer, olive oil marinated, mezze recipe.

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 6

Ingredients

• 12 pieces baby eggplants
• 2 tablespoons coarse salt
• 1 large red bell pepper
• 1 cup chickpeas
• 0.5 cup crumbled feta cheese
• 4 cloves garlic, minced
• 1 teaspoon sumac
• 1 teaspoon ground cumin
• 0.5 teaspoon crushed red pepper flakes
• 2 cups olive oil
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place washed baby eggplants on a baking sheet and roast for about 20 minutes until they are soft but not mushy.

Step 3

Remove the eggplants from the oven and allow them to cool for a few minutes.

Step 4

Using a knife, make a lengthwise slit in each eggplant and sprinkle the insides generously with salt. This will help them dry out.

Step 5

Place the salted eggplants in a colander or over paper towels to drain for at least 2 hours.

Step 6

While the eggplants are draining, roast the red bell pepper over an open flame until charred. Peel and deseed, then chop it finely.

Step 7

In a food processor, pulse roasted chickpeas until coarsely ground.

Step 8

Combine ground chickpeas, crumbled feta, minced garlic, finely chopped roasted red bell pepper, sumac, ground cumin, and crushed red pepper flakes in a bowl. Mix until well combined.

Step 9

Gently squeeze excess moisture from the eggplants and stuff them with the prepared chickpea mixture.

Step 10

Place stuffed eggplants in a large sterilized glass jar.

Step 11

Pour lemon juice over the stuffed eggplants and fill the jar with olive oil until the eggplants are completely submerged.

Step 12

Seal the jar and let it marinate in a cool, dark place for at least 3 to 5 days before consuming. This helps develop the flavors.

Step 13

Serve as an appetizer or as a side dish with warm bread.

Nutrition Facts

Serving size	2157.7 grams (2157.7g)

Amount per serving	% Daily Value*
Calories	4944

Total Fat 470.00g	603%
Saturated Fat 78.70g	394%
Polyunsaturated Fat 42.40g
Cholesterol 53mg	18%
Sodium 14288mg	621%
Total Carbohydrate 150.70g	55%
Dietary Fiber 56.50g	202%
Total Sugars 58.80g
Protein 45.00g	90%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 14mg	78%
Potassium 3842mg	82%

*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: 84.4%

Protein: 3.6%

Carbs: 12.0%