📝 About This Recipe
A jewel of the Lebanese pantry, Makdous are baby eggplants stuffed with a piquant walnut and chili filling, then cured in olive oil to achieve a buttery, tangy perfection. This ancient preservation method transforms simple ingredients into a sophisticated cold mezze that balances earthy, nutty, and spicy notes. It is an essential component of a traditional Levantine breakfast or a rustic mezze spread, celebrated for its long shelf life and deep, umami-rich flavor.
🥗 Ingredients
Main Ingredients
- 1 kg Baby Eggplants (small, firm varieties like 'Black Beauty' or Thai eggplants)
- 3-4 tablespoons Sea Salt (coarse, non-iodized salt for drawing out moisture)
- 750 ml Extra Virgin Olive Oil (high quality, enough to fully submerge the eggplants)
The Walnut-Chili Stuffing
- 250 grams Walnuts (finely chopped but not powdered)
- 3-4 tablespoons Red Chili Paste (Shatta or mild Aleppo pepper paste)
- 6-8 cloves Garlic (crushed into a smooth paste)
- 1 teaspoon Salt (to season the filling)
- 1 teaspoon Dried Chili Flakes (optional, for extra heat)
👨🍳 Instructions
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1
Wash the eggplants and trim the green stems, but do not remove the caps entirely as they help hold the shape during boiling.
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2
Place eggplants in a large pot of boiling water. Use a heavy plate to weigh them down, ensuring they stay submerged. Boil for 12-15 minutes until tender but still firm enough to hold their shape.
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3
Drain the eggplants and immediately plunge them into an ice bath to stop the cooking process and preserve their color.
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4
Once cooled, remove the caps. Make a small vertical slit in the side of each eggplant, creating a pocket for the stuffing.
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5
Generously rub the inside of each slit with coarse sea salt. Place the eggplants in a colander, slit-side down.
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6
Place a weight (like a heavy pot or bricks) on top of the eggplants in the colander. Let them drain for at least 24 hours to remove all excess moisture; this is crucial for preservation.
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7
Prepare the filling by combining the chopped walnuts, chili paste, crushed garlic, and salt in a medium bowl. Mix until well incorporated.
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8
Pat each eggplant dry with a paper towel. Stuff each eggplant with about 1-2 teaspoons of the walnut mixture, pressing the sides closed.
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9
Arrange the stuffed eggplants tightly in clean, sterilized glass jars, packing them closely together.
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10
Invert the jars at an angle for 2-3 hours to allow any final drops of liquid to escape before adding the oil.
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11
Slowly pour the extra virgin olive oil over the eggplants until they are completely submerged. Tap the jar on the counter to release any trapped air bubbles.
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12
Seal the jars loosely for the first 24 hours (in case of fermentation bubbles), then tighten. Store in a cool, dark place for 7-10 days to cure before eating.
💡 Chef's Tips
Always use the smallest eggplants available; larger ones tend to be seedy and bitter. Ensure the eggplants are bone-dry before oiling; moisture is the enemy of preservation and can cause spoilage. If you prefer a milder flavor, use red bell pepper paste instead of spicy chili paste. Always use a clean, dry fork to remove Makdous from the jar to prevent contaminating the oil. Don't throw away the leftover oil! It becomes infused with garlic and walnut flavors and is perfect for dipping bread or dressing salads.
🍽️ Serving Suggestions
Serve as part of a traditional Lebanese breakfast alongside Labneh, fresh mint, and warm pita bread. Pair with a hot cup of black tea infused with sage or mint. Dice them up and toss them into a rustic pasta or a warm grain salad for an instant flavor bomb. Serve on a mezze platter with salty cheeses like Halloumi or Nabulsi cheese. Enjoy with sliced tomatoes and cucumbers to balance the richness of the oil and nuts.