Low Carb Makdous
Dive into the rich, tangy world of "Low Carb Makdous," a health-conscious twist on the classic Middle Eastern stuffed eggplant dish. This recipe transforms baby eggplants into savory bundles packed with a vibrant filling of crushed walnuts, finely diced red bell peppers, garlic, and chili flakes, all perfectly balanced with a splash of fresh lemon juice. Preserved in layers of olive oil and tangy white vinegar, this low-carb version is naturally gluten-free and designed to maximize flavor while minimizing carbs. With just a handful of simple ingredients and an easy-to-follow process, you can create a gourmet appetizer or side dish that’s bursting with bold Mediterranean flavors. Perfect for meal prepping, this dish is ideal for those following a keto or low-carb diet as it can be stored for weeks while the flavors continue to deepen. Garnish with fresh cilantro before serving for a zesty finish!
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Recipe Information
Ingredients
- 10 pieces Baby eggplants
- 1 medium Red bell pepper, finely diced
- 1 cup Crushed walnuts
- 4 cloves Garlic, minced
- 1 teaspoon Chili flakes
- 2 tablespoons Sea salt
- 1 medium Lemon, juiced
- 2 tablespoons Cilantro, chopped
- 1 cup Olive oil
- 1 cup White vinegar
Instructions
Start by washing and slicing each baby eggplant down the middle just short of cutting them in half, leaving them attached at the top. Sprinkle them generously with 1 tablespoon of sea salt to help draw out moisture.
Place the salted eggplants in a large colander. Set the colander over a bowl and allow the eggplants to drain for 2 hours, pressing occasionally to remove excess moisture.
Meanwhile, prepare the stuffing by combining the finely diced red bell pepper, crushed walnuts, minced garlic, chili flakes, and the juice of one lemon in a mixing bowl.
Gently press the softened eggplants to ensure they're as dry as possible. Shake off any excess salt.
Stuff each eggplant with the walnut stuffing mixture, ensuring the mixture is compactly placed inside.
In a large jar or multiple jars, place a layer of stuffed eggplants. Pour in some olive oil to cover, followed by a tablespoon of white vinegar. Repeat layers until all the stuffed eggplants are in the jar, ensuring they are covered entirely with olive oil. This will help preserve them.
Seal the jars tightly and store them in a cool, dry place for 3-5 days to allow the flavors to meld and mature.
After the resting period, remove from the jar and garnish with freshly chopped cilantro before serving.
Makdous can be stored in the same preserved condition for up to a month. Just ensure each time you take some out, they are covered back with oil.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.0 g | 394% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13988 mg | 608% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 47.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3437 mg | 73% | |
*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.
