Keto Makdous
Elevate your low-carb meal game with Keto Makdous, a traditional Middle Eastern dish reimagined for a ketogenic lifestyle. This recipe features tender baby eggplants blanched, salted, and stuffed with a flavorful mixture of crunchy walnuts, aromatic garlic, fiery red chili flakes, and fresh parsley. Preserved in a tangy blend of olive oil and white vinegar, this dish undergoes a natural fermentation process that enriches its flavor profile with complex, savory notes. Keto Makdous is perfect as a keto-friendly appetizer, a unique side dish, or a delicious snack that packs bold flavors without compromising your diet goals. With a prep and fermentation process that prioritizes healthy fats and eliminates high-carb ingredients, this delightful no-cook dish is bound to be your go-to whenever you're craving authentic, low-carb, Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 10 pieces Baby eggplants
- 2 tablespoons Salt
- 1 cup Walnuts
- 1 teaspoon Red chili flakes
- 3 cloves Garlic cloves
- 1 cup Olive oil
- 0.5 cup White vinegar
- 2 tablespoons Chopped parsley
Instructions
Rinse the baby eggplants thoroughly and trim the stems, leaving about half an inch attached.
In a large pot of boiling water, blanch the eggplants for approximately 10 minutes until they become slightly tender but not fully soft.
Drain the eggplants and allow them to cool slightly before slicing each one lengthwise, being careful not to cut them completely in half.
Sprinkle a generous amount of salt inside each eggplant and place them cut-side down on a tray lined with paper towels to drain excess moisture for about 2 hours.
While the eggplants are draining, prepare the stuffing by chopping the walnuts coarsely and mixing them with red chili flakes, minced garlic, and chopped parsley.
Once the eggplants have drained, gently open them and stuff each with the walnut filling.
In a sterilized jar or container, layer the stuffed eggplants, packing them tightly but carefully to avoid breaking.
Combine olive oil and vinegar in a bowl, then pour the mixture over the eggplants in the jar until fully submerged. Seal the jar tightly.
Store the jar at room temperature for 3-5 days to allow the flavors to mature and ferment slightly, checking occasionally to ensure the eggplants remain submerged in the oil-vinegar mixture.
After the fermentation period, the keto makdous are ready to eat. Serve them as an appetizer or a side dish, and refrigerate any leftovers in the oil mixture for up to 1 month.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 6.9 g | 2% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 242 mg | 5% | |
*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.
