Paleo Makdous
Experience the rich and aromatic flavors of the Middle East with this Paleo Makdous recipe, a healthier twist on the traditional fermented stuffed eggplants. Tender baby eggplants are lightly boiled, salted, and drained to create the perfect vessel for a savory walnut and garlic stuffing, elevated with a hint of crushed red pepper and fresh parsley. Preserved in a zesty lemon-infused extra virgin olive oil marinade, these flavorful bites develop their full depth after a few days in the fridge, making them an irresistible make-ahead appetizer or side dish. Paleo-friendly and gluten-free, this recipe pays homage to authentic Makdous while catering to modern dietary needs. Perfect for sharing, this elegant dish brings a burst of Mediterranean charm to any meal.
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Recipe Information
Ingredients
- 12 whole baby eggplants
- 1 cup walnuts
- 5 whole cloves of garlic
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons salt
- 2 cups extra virgin olive oil
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
Instructions
Wash the baby eggplants and remove the stems.
Bring a large pot of salted water to a boil. Add eggplants and cook for about 10 minutes, until they are just tender but not falling apart.
Drain the eggplants and let them cool slightly until they are cool enough to handle.
Slice each eggplant lengthwise from the bottom, stopping just before the top to create a pocket.
Sprinkle the inside of each eggplant generously with salt, then place them cut-side down on a tray lined with paper towels. Let them drain for 2 hours to remove excess moisture.
Meanwhile, prepare the stuffing. Chop the walnuts finely and mince the garlic. Mix the walnuts, garlic, crushed red pepper flakes, and chopped parsley in a bowl until well combined.
After the draining period, gently squeeze the eggplants to remove any remaining liquid and wipe them with a paper towel to remove excess salt.
Fill each eggplant pocket generously with the walnut mixture.
Arrange the stuffed eggplants tightly in a glass jar or container, alternating direction to save space.
Mix the lemon juice with the olive oil and pour over the eggplants, ensuring they are fully submerged. Add more olive oil if needed.
Seal the jar and refrigerate for at least 5 days before serving, allowing flavors to meld together.
Serve chilled or at room temperature as a side or appetizer.
Nutrition Facts
Calories |
4976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.3 g | 679% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14226 mg | 619% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 46.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3932 mg | 84% | |
*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.
