Makdous (Stuffed Pickled Eggplants)

🧂 Ingredients

• 1 kg Baby eggplants(Look for small, firm eggplants with smooth, glossy skin. Avoid any that are soft or bruised.)
• 200 g Walnuts(Roughly chopped. You can toast them lightly for a deeper flavor, but it's optional.)
• 3 tbsp Red pepper paste (Aleppo pepper paste or similar)(Adjust to your spice preference. Use a mild or spicy version as desired.)
• 1 head Garlic(Minced finely or processed into a paste.)
• 1 tbsp Salt(For boiling the eggplants.)
• 500 ml Extra virgin olive oil(Enough to generously cover the stuffed eggplants in jars. Use good quality oil for best flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the eggplants: Trim the stems, leaving about 1 cm attached to prevent the eggplant from falling apart. Make a lengthwise slit down one side of each eggplant, being careful not to cut all the way through. This creates a pocket for the stuffing.

   ⏱️ 15 minutes
2. 2

   Boil the eggplants: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt. Carefully add the prepared eggplants to the boiling water. Reduce heat to a simmer, cover, and cook for about 20-25 minutes, or until the eggplants are tender when pierced with a fork, but not mushy. They should yield easily to pressure.

   ⏱️ 25 minutes
3. 3

   Drain and cool the eggplants: Once tender, carefully remove the eggplants from the boiling water using a slotted spoon. Place them in a colander, cut-side down, to drain thoroughly. Allow them to cool completely, pressing gently to remove excess water. This step is crucial for preventing spoilage.

   ⏱️ 30 minutes
4. 4

   Prepare the stuffing: In a medium bowl, combine the chopped walnuts, red pepper paste, and minced garlic. Mix well until a cohesive paste forms. Taste and adjust seasoning if necessary.

   ⏱️ 10 minutes
5. 5

   Stuff the eggplants: Gently open the slit in each cooled eggplant and carefully spoon the walnut mixture into the pocket. Pack it in, but avoid overstuffing to prevent the eggplant from splitting.

   ⏱️ 15 minutes
6. 6

   Pack and preserve: Sterilize clean glass jars. Tightly pack the stuffed eggplants into the jars, ensuring they are snug. Pour enough extra virgin olive oil over the eggplants to completely cover them. Ensure there are no air pockets. You may need to press down gently.

   ⏱️ 10 minutes
7. 7

   Cure the makdous: Seal the jars tightly. Let them sit at room temperature for at least 2 weeks to allow the flavors to meld and the eggplants to pickle. After the curing period, they can be stored in the refrigerator for several months.

   ⏱️ 2 weeks

💡 Pro Tips

• ✓Ensure eggplants are completely dry after boiling and before stuffing and oiling to prevent mold.
• ✓Makdous is a classic Lebanese breakfast, often served with fresh bread, tomatoes, and mint.
• ✓Properly preserved makdous can last for several months in the refrigerator.
• ✓If you prefer a smoother stuffing, you can pulse the walnuts and garlic in a food processor.

🔄 Variations

• Add a pinch of cumin or coriander to the stuffing for extra warmth.
• For a spicier version, use a hotter chili paste or add finely chopped fresh chilies.
• Some variations include a small amount of finely chopped parsley in the stuffing.

🥗 Nutrition

Per serving