Low Fat Makdous
Discover the delightful flavors of the Middle East with our "Low Fat Makdous" recipe, a healthier spin on the classic preserved stuffed eggplant! Made with tender baby eggplants delicately filled with a zesty mixture of walnuts, red bell peppers, garlic, and aromatic spices like cumin, this dish offers all the rich, tangy goodness of traditional makdous but with a lighter touch. Instead of being soaked in oil, this version uses just enough extra-virgin olive oil to maintain the authentic taste while reducing the fat content. Perfect as an appetizer, side dish, or savory snack, these stuffed eggplants are a labor of love with their simple yet careful preparation process that ensures bold flavors in every bite. Stored in a jar, these beauties are wonderful for meal prep, making them both nutritious and convenient. Try this low-fat twist on a beloved classic for a healthier take on Middle Eastern cuisine!
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Recipe Information
Ingredients
- 10 pieces baby eggplants
- 0.5 cup coarse sea salt
- 1 cup walnuts
- 2 medium red bell pepper
- 4 pieces garlic cloves
- 0.5 cup lemon juice
- 0.5 cup extra-virgin olive oil
- 1 teaspoon cumin powder
- 1 teaspoon crushed red pepper flakes
Instructions
Wash and dry the baby eggplants. Cut a slit lengthwise into each eggplant, stopping about 1 inch from the bottom. Be careful not to cut the eggplant entirely in half.
Bring a pot of water to a boil. Add the eggplants and boil for about 10 minutes until they are just tender. Remove and drain the eggplants, then immediately rinse under cold water to stop the cooking process.
Gently press each eggplant to help remove excess water. Sprinkle each with coarse sea salt inside and out. Place them in a colander and cover with a weight to help them drain excess moisture. Leave for 4-6 hours or overnight.
While the eggplants drain, prepare the stuffing. Finely chop the walnuts, red bell peppers, and garlic cloves, and mix them together in a bowl. Add lemon juice, olive oil, cumin powder, and red pepper flakes, stirring until well combined.
Once the eggplants are well-drained, rinse off the excess salt and pat them dry with a clean towel.
Stuff each eggplant with the walnut and pepper mixture, ensuring it is packed tightly.
Arrange the stuffed eggplants in a sterilized jar, pressing them gently to fit snugly.
Pour additional olive oil over the eggplants if needed to cover them completely. Seal the jar tightly and store at room temperature for about 3 days.
After 3 days, transfer the jar to the refrigerator for up to 2 weeks. Serve the Makdous cold or at room temperature as an appetizer or snack.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46012 mg | 2001% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 49.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3540 mg | 75% | |
*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.
