Nut-Free Makdous
Experience the rich, tangy, and savory flavors of **Nut-Free Makdous**, a creative twist on the traditional Middle Eastern preserved stuffed eggplants. This recipe delivers all the allure of classic makdous while skipping the nuts, making it perfect for those with dietary restrictions. Tender baby eggplants are roasted and filled with a vibrant blend of chickpeas, crumbled feta, roasted red bell pepper, garlic, and aromatic spices like sumac and cumin. Packed in olive oil and a splash of lemon juice, these eggplants are left to marinate, infusing every bite with bold Mediterranean flavors. Perfect as an appetizer, side dish, or mezze, this nut-free version offers a delightful balance of creaminess, tang, and spice—ideal for serving with warm bread or your favorite flatbreads. Indulge in the irresistible, authentic essence of preserved eggplant goodness without the nuts!
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Recipe Information
Ingredients
- 12 pieces baby eggplants
- 2 tablespoons coarse salt
- 1 large red bell pepper
- 1 cup chickpeas
- 0.5 cup crumbled feta cheese
- 4 cloves garlic, minced
- 1 teaspoon sumac
- 1 teaspoon ground cumin
- 0.5 teaspoon crushed red pepper flakes
- 2 cups olive oil
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C).
Place washed baby eggplants on a baking sheet and roast for about 20 minutes until they are soft but not mushy.
Remove the eggplants from the oven and allow them to cool for a few minutes.
Using a knife, make a lengthwise slit in each eggplant and sprinkle the insides generously with salt. This will help them dry out.
Place the salted eggplants in a colander or over paper towels to drain for at least 2 hours.
While the eggplants are draining, roast the red bell pepper over an open flame until charred. Peel and deseed, then chop it finely.
In a food processor, pulse roasted chickpeas until coarsely ground.
Combine ground chickpeas, crumbled feta, minced garlic, finely chopped roasted red bell pepper, sumac, ground cumin, and crushed red pepper flakes in a bowl. Mix until well combined.
Gently squeeze excess moisture from the eggplants and stuff them with the prepared chickpea mixture.
Place stuffed eggplants in a large sterilized glass jar.
Pour lemon juice over the stuffed eggplants and fill the jar with olive oil until the eggplants are completely submerged.
Seal the jar and let it marinate in a cool, dark place for at least 3 to 5 days before consuming. This helps develop the flavors.
Serve as an appetizer or as a side dish with warm bread.
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.0 g | 603% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 42.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 14288 mg | 621% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 58.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3842 mg | 82% | |
*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.
