📝 About This Recipe
Makdous is a jewel of Levantine cuisine, consisting of baby eggplants cured in olive oil and stuffed with a savory blend of walnuts and roasted red peppers. This ancient preservation method transforms humble ingredients into a buttery, tangy, and deeply aromatic delicacy that is a staple of the Syrian and Lebanese breakfast table. Each bite offers a harmonious contrast between the silky texture of the eggplant and the crunch of toasted walnuts, all elevated by a hint of garlic and a gentle chili warmth.
🥗 Ingredients
The Eggplants
- 2 kg Baby Eggplants (Ideally the small, dark purple 'Mouwasat' variety or Italian baby eggplants)
- 1/2 cup Sea Salt (Coarse grain for drawing out moisture)
The Nutty Stuffing
- 250 grams Walnuts (Finely chopped by hand for texture)
- 3 large Red Bell Peppers (Roasted, peeled, and finely diced (or use 1 cup Aleppo pepper paste))
- 6-8 cloves Garlic (Crushed into a smooth paste)
- 1-2 tablespoons Red Chili Flakes (Aleppo pepper is preferred for mild heat)
- 1 teaspoon Fine Sea Salt (To season the filling)
Preservation
- 750 ml Extra Virgin Olive Oil (High quality, enough to completely submerge the eggplants)
👨🍳 Instructions
-
1
Wash the baby eggplants and trim the green stems, but do not cut the caps off entirely; leave the green 'hat' intact to prevent water from entering the core during boiling.
-
2
Place the eggplants in a large pot of boiling water. Use a heavy plate or lid to weigh them down so they stay submerged. Boil for 12-15 minutes until tender but still firm enough to hold their shape.
-
3
Drain the eggplants immediately and plunge them into an ice bath to stop the cooking process. Once cooled, gently remove the green caps by hand.
-
4
Using a small knife, make a vertical slit down the side of each eggplant, creating a pocket. Do not cut all the way through to the other side.
-
5
Generously sprinkle the inside of each slit with coarse sea salt. This is crucial for drawing out moisture and preserving the vegetable.
-
6
Arrange the salted eggplants in a large colander. Place a heavy weight (like a stack of plates or a heavy pot) on top of them. Let them drain in the sink or over a bowl for 24 to 48 hours until they feel flattened and dry.
-
7
Prepare the filling: In a large bowl, combine the chopped walnuts, diced roasted peppers (or pepper paste), crushed garlic, chili flakes, and a teaspoon of salt. Mix until a thick paste forms.
-
8
Stuff each dried eggplant with about 1-2 teaspoons of the walnut mixture. Press the sides together to seal the filling inside.
-
9
Place the stuffed eggplants on a clean kitchen towel or paper towels for 2-3 hours to ensure any remaining surface moisture is absorbed.
-
10
Sterilize your glass jars. Pack the eggplants tightly into the jars, leaving about 2 inches of headspace at the top.
-
11
Invert the jars at an angle for 2-3 hours to allow any final droplets of moisture to drain out before adding the oil.
-
12
Slowly pour the extra virgin olive oil over the eggplants until they are completely submerged. Tap the jars on the counter to release any trapped air bubbles.
-
13
Close the jars loosely for the first 24 hours (as they may bubble/ferment slightly), then seal tightly. Store in a cool, dark place for 5-7 days before eating. Once opened, store in the refrigerator.
💡 Chef's Tips
Moisture is the enemy of Makdous; ensure the eggplants are pressed thoroughly to prevent spoilage. Use high-quality extra virgin olive oil, as it acts as both a preservative and a flavorful dipping sauce. If you prefer a spicier kick, add a teaspoon of harissa or finely chopped bird's eye chilies to the walnut mix. Don't discard the oil once the eggplants are gone—it's infused with garlic and walnut flavors and is perfect for salad dressings or dipping bread. Ensure the eggplants are always submerged in oil; if the level drops, top it up to prevent mold growth.
🍽️ Serving Suggestions
Serve as part of a traditional Levantine breakfast alongside labneh, olives, and fresh mint. Pair with warm, pillowy pita bread to soak up the infused olive oil. Enjoy with a side of sliced tomatoes and cucumbers for a refreshing contrast. Serve as a sophisticated appetizer on a mezze platter with a glass of Arak or a crisp white wine. Chop them up and toss them into a warm pasta dish for an instant flavor bomb.