Vegan Makdous
Discover the vibrant flavors of Vegan Makdous, a delicious Middle Eastern preserved eggplant dish transformed into a plant-based delight! This recipe features tender baby eggplants stuffed with a tantalizing mixture of red bell peppers, garlic, walnuts, and chili flakes, all infused with the fresh tang of lemon juice. Marinated in high-quality olive oil for days, these flavor-packed morsels develop a rich, complex taste that's perfect as a savory appetizer or side dish. Ideal for meal prepping, Vegan Makdous boasts a long shelf life and is naturally gluten-free, making it a must-try for vegan food lovers seeking bold and authentic flavors.
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Recipe Information
Ingredients
- 12 pieces baby eggplants
- 5 tablespoons salt
- 1 large red bell pepper
- 4 large garlic cloves
- 1 cup walnuts
- 2 teaspoons chili flakes
- 2 cups olive oil
- 2 tablespoons lemon juice
Instructions
Wash the baby eggplants thoroughly and remove the green tops. Do not peel them.
Bring a large pot of water to a boil. Add 3 tablespoons of salt to the water. Boil the eggplants for about 10 minutes or until they soften slightly but still hold their shape.
Remove the eggplants from the water and allow them to cool for a few minutes. Slit each eggplant lengthwise to create an opening, being careful not to cut all the way through.
Sprinkle the inside of the eggplants with 2 tablespoons of salt, ensuring the salt seeps into the slits. Place them on a tray lined with paper towels to drain and remove excess moisture. Let them rest for about 2 hours.
Finely chop the red bell pepper and the walnuts. Mince the garlic cloves.
In a small bowl, combine the chopped bell pepper, walnuts, garlic, chili flakes, and lemon juice. Mix thoroughly to create the stuffing.
Once the eggplants have drained, gently open the slits and fill each eggplant generously with the walnut stuffing mixture.
In a clean, dry jar, start layering the stuffed eggplants. Once a layer is complete, cover it with olive oil. Continue layering until all eggplants are in the jar and make sure they are fully submerged in oil.
Seal the jar tightly and store it in a cool, dark place. Allow the flavors to meld for at least 3 days before serving.
The vegan makdous can be kept refrigerated for up to 2 weeks. Enjoy as a side dish or an appetizer.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 556 mg | 12% | |
*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.
