Low Sodium Makdous
Discover the irresistible charm of **Low Sodium Makdous**, a healthier twist on the traditional Middle Eastern classic. This recipe highlights baby eggplants delicately stuffed with a flavorful blend of roasted red bell peppers, walnuts, garlic, and aromatic dried mint. The richness of extra virgin olive oil combines with a splash of tangy white vinegar and fresh lemon juice to create a brine that enhances the dish’s complexity without relying on excess salt. Perfect for heart-healthy diets, this low-sodium alternative retains the signature pickled depth of flavor while remaining kinder to your body. Serve these melt-in-your-mouth delights cold or at room temperature, as part of a mezze spread, or alongside warm pita for a wholesome and vibrant appetizer. Simple to prepare with just a few days of pickling, this **homemade makdous recipe** will become a star in your collection of Mediterranean-inspired favorites.
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Recipe Information
Ingredients
- 10 Baby eggplants
- 2 large Red bell peppers
- 1 cup Walnuts, coarsely chopped
- 5 Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 4 tablespoons Lemon juice
- 2 cups Extra virgin olive oil
- 0.5 cup White vinegar
- 1 tablespoon Dried mint
- 0.5 teaspoons Black pepper
Instructions
Start by preparing the baby eggplants. Trim the stems but ensure the caps remain attached. Rinse them thoroughly and pat dry with a clean towel.
Bring a large pot of water to a boil, then blanch the eggplants for about 5-7 minutes or until slightly tender. Avoid overcooking to maintain their shape for stuffing.
Drain the eggplants and allow them to cool slightly. Once cooled, make a slit lengthwise in each eggplant, being careful not to slice them completely in half.
Sprinkle the inside of the slits with a bit of lemon juice to prevent browning and set them aside to drain further.
Char the red bell peppers over a gas flame or under the broiler until the skin is blackened. Transfer them to a bowl, cover, and let steam for about 10 minutes to loosen the skin. Once cool, peel off the skins, remove the seeds, and finely chop.
In a mixing bowl, combine the chopped walnuts, minced garlic, red chili flakes, chopped red bell peppers, and dried mint. Drizzle with a tablespoon of olive oil and lemon juice, then mix well to form a stuffing.
Gently stuff each eggplant with the walnut-pepper mixture, ensuring the filling is tightly packed.
In a glass jar or a deep bowl, combine the remaining olive oil with the white vinegar and a pinch of black pepper.
Arrange the stuffed eggplants in the jar, layering as needed, and cover completely with the olive oil-vinegar mixture.
Cover the jar with a tight-fitting lid or plastic wrap and let the Makdous pickle at room temperature for at least 3 days for the flavors to develop.
Once pickled, store the Makdous in the refrigerator and serve cold or at room temperature as part of a mezze platter, alongside fresh naan or pita bread.
Nutrition Facts
Calories |
5070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.3 g | 681% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 53.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3814 mg | 81% | |
*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.
