Soy-Free Makdous
Dive into the rich traditions of Middle Eastern cuisine with this Soy-Free Makdous recipe, a delightful take on the classic stuffed eggplant dish. Tender baby eggplants are filled with a savory mixture of walnuts, red bell pepper, garlic, and warm spices like cumin and red chili flakes, then preserved in luxurious extra virgin olive oil with a splash of white vinegar for enhanced flavor and longevity. This soy-free version retains all the authentic charm and bold flavors of traditional makdous while offering a cleaner, allergen-friendly twist. Perfect for meal prepping, these tangy stuffed eggplants make an excellent addition to mezze platters, grain bowls, or as a standout appetizer at any gathering. Let the magic of fermentation create a bold symphony of flavors in just a few days!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 pieces baby eggplants
- 1 cup walnuts
- 1 large red bell pepper
- 4 pieces garlic cloves
- 2 tablespoons salt
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 3 cups extra virgin olive oil
- 1 cup white vinegar
Instructions
Rinse the baby eggplants thoroughly and cut a slit along the length of each one, being careful not to cut them completely in half.
In a large pot, bring water to a boil. Add 1 tablespoon of salt and the eggplants, and simmer for 10 minutes until they begin to soften.
Drain the eggplants and press them gently with a paper towel to remove excess water, then let them cool.
While the eggplants are cooling, prepare the stuffing. Finely chop the walnuts, red bell pepper, and garlic cloves, then mix them in a bowl.
Add the remaining 1 tablespoon salt, ground cumin, and red pepper flakes to the walnut mixture, stirring to combine well.
Stuff each eggplant carefully with the walnut and spice mixture, pressing gently to fill the cavity.
In a sterilized glass jar or an airtight container, place a layer of stuffed eggplants, then cover with olive oil ensuring the eggplants are completely submerged. Repeat with remaining eggplants, adding more oil as needed.
Add the white vinegar to the jar to help preserve the eggplants and enhance flavor.
Seal the jar and keep in a cool, dark place for 5 to 7 days to allow the flavors to develop.
Once ready, store the Makdous in the refrigerator and serve them as a side dish or part of a mezze platter.
Nutrition Facts
Calories |
6919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 753.7 g | 966% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14198 mg | 617% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 43.8 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3445 mg | 73% | |
*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.
