Makdous
Discover the vibrant flavors of the Middle East with this authentic *Makdous* recipe! These tangy, garlic-infused pickled baby eggplants are stuffed with a savory mixture of walnuts, red bell pepper, and chili flakes, then preserved in rich olive oil. A traditional Lebanese favorite, Makdous is as much a culinary art as it is a treat for the taste buds, requiring simple yet thoughtful preparation steps, including salting and pressing the eggplants for optimal texture. Perfect as a mezze dish, appetizer, or a topping for crusty bread, this make-ahead recipe develops deeper, more complex flavors over time. Packed with natural, wholesome ingredients, Makdous adds a bold and delicious twist to any table. With its combination of traditional techniques and delightful tang, it’s no wonder Makdous is cherished in pantries across the Levant.
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Recipe Information
Ingredients
- 20 pieces Baby eggplants
- 3 tablespoons Salt
- 1 cup Walnuts
- 1 large Red bell pepper
- 4 pieces Garlic cloves
- 1 teaspoon Chili flakes
- 4 cups Olive oil
- 2 tablespoons Lemon juice
Instructions
Wash the baby eggplants and remove the stems.
Boil a pot of water and place the eggplants in it. Cook for about 10 minutes until they are slightly tender but not too soft.
Drain the eggplants and let them cool slightly. Split each eggplant lengthwise, leaving about half an inch intact at the top.
Sprinkle the inside of each eggplant generously with salt and place them in a colander. Put a heavy tray on top to press down and drain excess moisture. Leave for 24 hours.
After 24 hours, finely chop the walnuts and red bell pepper, and mince the garlic cloves.
In a bowl, mix the chopped walnuts, red bell pepper, and minced garlic. Add the chili flakes and lemon juice, then stir to combine.
Gently open the eggplants and stuff them with the walnut mixture.
Place the stuffed eggplants in a sterilized glass jar, layered neatly.
Pour olive oil into the jar making sure all the eggplants are completely submerged. Seal the jar tightly.
Store the jar in a cool, dark place or the refrigerator. Allow the flavors to develop for at least one week before consuming.
Serve as an appetizer or complement to your favorite meals. Enjoy your homemade makdous!
Nutrition Facts
Calories |
9426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 979.1 g | 1255% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 141.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21308 mg | 926% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 79.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5551 mg | 118% | |
*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.
