Jordanian Stuffed Eggplant (Makdous)
Baby eggplants are blanched, salted, and then stuffed with a flavorful mixture of walnuts, garlic, and chili peppers. They are then preserved in olive oil, creating a tangy, savory delicacy that's a staple in Jordanian mezze.
🧂 Ingredients
- 2 kg Baby eggplants(about 40 pieces)
- 2 medium Red bell peppers
- 3-4 small Red chili peppers(adjust to spice preference)
- 6 cloves Garlic cloves
- 3 cups Walnuts(coarsely chopped)
- to taste Salt
- 1.5 liters Extra virgin olive oil(enough to cover)
👨🍳 Instructions
- 1
Wash the baby eggplants. Place them in a large pot, cover with water, and add a plate on top to keep them submerged. Boil for about 15 minutes, or until tender but not mushy. Drain and let cool.
- 2
Once cooled, carefully remove the stems. Make a slit lengthwise down one side of each eggplant, stopping just before the end to create a pocket.
💡 Tip: Be careful not to cut all the way through. - 3
Place the eggplants in colanders, lined up so they don't overlap. Sprinkle generously with salt inside and out. Place a plate or tray underneath to catch liquid. Weigh them down with a heavy object (like bricks or filled pots) to press out excess water. Let them press for at least 2 days, rotating them occasionally, until no more water is released.
💡 Tip: This pressing step is crucial to prevent spoilage. - 4
While the eggplants are pressing, prepare the filling. Deseed the bell peppers and chili peppers. Grind them with the garlic cloves. You can use a food processor or mince finely by hand.
💡 Tip: Wear gloves when handling chili peppers. - 5
Add the coarsely chopped walnuts to the pepper and garlic mixture. Season with a tablespoon of salt and mix well.
- 6
Once the eggplants are thoroughly pressed and dry, carefully stuff each pocket with the walnut-filling mixture.
- 7
Pack the stuffed eggplants tightly into clean glass jars. Pour extra virgin olive oil over them, ensuring they are completely submerged.
💡 Tip: Use good quality olive oil for the best flavor and preservation. - 8
Seal the jars and store in a cool, dark place. Allow them to cure for at least 1-2 weeks before serving.
💡 Tip: Makdous can be stored for several months in the refrigerator once opened.
💡 Pro Tips
- ✓The quality of olive oil is very important for preserving makdous.
- ✓If you prefer less heat, remove the seeds and membranes from the chili peppers.
- ✓Makdous is best served as part of a mezze platter with bread and other dips.
🔄 Variations
- Add a pinch of sumac to the filling for a lemony tang.
- Use almonds instead of walnuts for a different nutty flavor.
- Some recipes include a small amount of red pepper paste (shatta) in the filling.