High Protein Makdous
Elevate your culinary repertoire with this High Protein Makdous recipe—an innovative twist on the traditional Middle Eastern preserved eggplant dish. Perfect for meal prep enthusiasts, this recipe balances bold, tangy Mediterranean flavors with a wholesome, protein-packed stuffing of chickpeas, walnuts, garlic, and aromatic spices like sumac. Each tender eggplant is lovingly filled, marinated in rich extra virgin olive oil, and left to develop deep, vibrant flavors over time, making it an irresistible addition to your pantry. Ready in 5 days, these nutritious stuffed eggplants are ideal as a plant-based appetizer, side dish, or snack, and they can be stored for weeks to enjoy the savory goodness whenever you please. Whether you're exploring healthy, high-protein recipes or searching for vegan Middle Eastern delights, this High Protein Makdous is sure to impress!
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Recipe Information
Ingredients
- 10 pieces small eggplants
- 1 cup chickpeas (cooked or canned, drained)
- 1 cup walnuts
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 cup extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sumac
- 0.25 cup fresh parsley
Instructions
Start by washing the small eggplants and removing the stems. Using a sharp knife, make a deep slit down the middle of each eggplant, being careful not to cut all the way through.
In a large pot, bring water to a boil. Add the eggplants and cook for 10 minutes until slightly tender but not fully cooked. Drain and place them on a paper towel to dry and cool.
While the eggplants are cooling, prepare the stuffing. In a food processor, combine the chickpeas, walnuts, garlic cloves, lemon juice, 2 tablespoons of olive oil, salt, black pepper, red pepper flakes, and sumac. Blend until the mixture is coarse but well combined.
Once the eggplants are cool enough to handle, carefully open the slit and generously stuff each one with the chickpea and walnut mixture.
Arrange the stuffed eggplants in a large, sterilized jar or airtight container, preferably upright.
Pour the remaining olive oil over the eggplants to cover them completely. This helps in preservation.
Seal the jar or container and let the Makdous marinate for at least 5 days in a cool, dark place. The longer they marinate, the richer the flavor becomes.
When ready to serve, garnish with fresh parsley for a touch of color and flavor.
Makdous can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.2 g | 398% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 46.6 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3278 mg | 70% | |
*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.
