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Makdous
Stuffed Eggplant
Makdous is a traditional Syrian dish of small eggplants stuffed with a mixture of walnuts, red pepper, and garlic, then preserved in olive oil. It's a staple appetizer or side dish, often enjoyed for breakfast or as a snack.
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- 1.5 kg Baby eggplants
- 250 g Walnuts(roughly chopped)
- 2 medium Red bell pepper(finely chopped, sun-dried or roasted and chopped)
- 1 head Garlic(cloves, minced)
- 100 g Sea salt(coarse, for salting and pickling)
- 1 liter Olive oil(extra virgin, for preserving)
ðšâð³ äœãæ¹
- 1
Prepare the eggplants: Wash the baby eggplants, trim the stems, and make a long slit down one side without cutting all the way through. Boil them in salted water for about 5-8 minutes until slightly tender. Drain and cool completely.
- 2
Salt the eggplants: Sprinkle coarse sea salt inside each slit and layer the eggplants in a colander, placing a plate on top and weighing it down. Let them drain for at least 24 hours to remove excess water.
- 3
Prepare the stuffing: In a bowl, combine the chopped walnuts, chopped red bell pepper, and minced garlic. Mix well.
- 4
Stuff the eggplants: Carefully open the slit of each eggplant and fill it with the walnut mixture.
- 5
Preserve the Makdous: Pack the stuffed eggplants tightly into clean jars. Pour extra virgin olive oil over them, ensuring they are completely submerged. Add a little salt to the oil if desired.
- 6
Pickle: Seal the jars and let them sit at room temperature for at least 3-5 days to allow the flavors to meld. Makdous can be stored in the refrigerator for several months.
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- âSun-dried red peppers add a unique flavor, but roasted red peppers can be used as an alternative.
- âEnsure the eggplants are completely submerged in olive oil to prevent spoilage.
- âThe salting and draining process is crucial for achieving the right texture and preventing spoilage.
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- Some recipes include chopped parsley or other herbs in the stuffing.
- A pinch of chili flakes can be added for a spicy kick.