📝 About This Recipe
A cornerstone of the Levantine 'Mouneh' (pantry) tradition, Makdous are petite eggplants transformed into tangy, nutty, and savory jewels through the art of salt-curing and oil-preservation. These tender morsels are stuffed with a vibrant mixture of toasted walnuts, garlic, and Aleppo pepper, then aged in olive oil until they reach a buttery consistency. Perfectly balanced with a sharp lactic tang and a rich, spicy finish, they are the ultimate expression of patience and Mediterranean craftsmanship.
🥗 Ingredients
The Eggplants
- 2 kg Baby Eggplants (Look for small, firm 'Makdous' or Thai varieties, about 2-3 inches long)
- 1/2 cup Sea Salt (Coarse, non-iodized salt for curing)
The Nutty Stuffing
- 250 grams Walnuts (Toasted and finely chopped by hand)
- 3-4 tablespoons Red Chili Paste or Aleppo Pepper (Mild to medium heat)
- 6-8 cloves Garlic (Crushed into a smooth paste with a pinch of salt)
- 1 teaspoon Salt (To season the filling)
The Preservation
- 1 liter Extra Virgin Olive Oil (High quality, as it will be consumed with the dish)
- 250 ml Vegetable Oil (Optional, to blend with olive oil if a lighter flavor is desired)
👨🍳 Instructions
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1
Wash the baby eggplants and trim the green stems, but leave the green caps intact to prevent water from entering the flesh during boiling.
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2
Place eggplants in a large pot of boiling water. Weigh them down with a heavy plate to keep them submerged. Boil for 12-15 minutes until tender but still firm enough to hold their shape—do not overcook into mush.
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3
Drain the eggplants and immediately plunge them into an ice bath to stop the cooking process. Once cooled, gently peel off the green caps.
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4
Make a small vertical slit in the side of each eggplant. Stuff about 1/4 teaspoon of coarse sea salt into each slit.
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5
Place the salted eggplants in a large colander. Cover with a flat plate and place a heavy weight (like a gallon of water or heavy stones) on top. Let them drain for at least 24-36 hours in a cool place until they have lost most of their moisture and feel flattened.
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6
Prepare the filling by mixing the chopped walnuts, crushed garlic, chili paste, and salt in a bowl. The mixture should be a thick, fragrant paste.
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7
Gently open the slit of each compressed eggplant and stuff with 1-2 teaspoons of the walnut mixture. Close the eggplant firmly to seal the filling.
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8
Arrange the stuffed eggplants on a tray lined with paper towels for 2 hours to ensure any remaining surface moisture is absorbed.
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9
Sterilize clean glass jars. Pack the eggplants tightly into the jars, leaving about 2 inches of headspace at the top.
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10
Invert the jars (turn them upside down) over a tray for 4-6 hours to allow any final drops of liquid to escape. This prevents spoilage.
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11
Turn the jars upright and pour the olive oil over the eggplants until they are completely submerged. Tap the jars on the counter to release any trapped air bubbles.
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12
Seal the jars loosely for the first 24 hours (as they may bubble/ferment slightly), then tighten the lids. Store in a cool, dark place for 7-10 days before the first taste.
💡 Chef's Tips
Moisture is the enemy; ensure eggplants are thoroughly pressed and dry before oiling to prevent mold. Use high-quality walnuts; if they taste bitter or rancid, the entire batch will be ruined. If the oil level drops after a few days, top it up immediately to keep the eggplants fully submerged. For a spicier kick, add a teaspoon of dried red chili flakes to the walnut mixture. Always use a clean, dry spoon to remove Makdous from the jar to maintain its shelf life of up to a year.
🍽️ Serving Suggestions
Serve as part of a traditional Mezze spread alongside Labneh, olives, and fresh mint. Slice them up and fold into a warm pita bread sandwich for a quick, flavorful breakfast. Pair with a glass of strong black tea or a crisp Arak for an authentic experience. Crumble some feta cheese over the top and serve with warm, crusty sourdough bread. Use the leftover infused oil from the jar as a flavorful dressing for salads or pastas.