Makdous is a beloved Levantine appetizer. Preparing it takes patience and careful steps, but the result is absolutely worth it—perfect with fresh Arabic bread at breakfast or dinner.
Ingredients:
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20 small eggplants (the special baby eggplants used for makdous)
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Coarse salt (as needed, to drain eggplant water)
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8 red chili peppers (mix of dried & fresh, depending on taste)
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2 cups walnuts, crushed
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3 garlic cloves
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Olive oil (enough to completely cover the makdous in jars)
Instructions:
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Prepare the eggplants:
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Wash the eggplants and trim only the green stem caps, without removing them fully.
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In a large pot, boil water and add the eggplants. Cook for 10–15 minutes until slightly tender (but not too soft).
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Drain and let them cool slightly.
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Salt and drain:
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Make a lengthwise slit in each eggplant and stuff the slit with a little coarse salt.
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Arrange the salted eggplants in a colander, press them down with a weight, and leave for 24 hours (or longer). This removes excess water—longer draining gives better results.
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Prepare the filling:
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Soak the dried chili peppers in warm water until soft.
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Blend the soaked peppers with garlic.
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Blend the fresh peppers with garlic as well.
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Mix both with the crushed walnuts until you get a thick, aromatic filling.
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Stuff the eggplants:
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After draining, gently open the slit of each eggplant and fill it generously with the pepper–walnut mixture.
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Jar and preserve:
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Pack the stuffed eggplants tightly into sterilized glass jars.
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Pour in enough olive oil to completely submerge the eggplants.
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Seal the jars tightly and store in a cool, dark place (not the fridge) for 7–10 days to allow the flavors to develop.
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Serve and store:
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Once cured, the makdous is ready to eat. For longer storage, keep the jars in the refrigerator.
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