Middle Eastern Makdous Recipe
Makdous is a Middle Eastern dish consisting of miniature eggplants stuffed with walnuts, garlic, and red pepper before being preserved in olive oil. The preserved eggplants are enjoyed as a side dish, or as a snack and are a staple part of Levantine cuisine.
Origin and Cultural Significance
Makdous originates from Levantine cuisine, most commonly eaten in Syria, Lebanon, and Jordan. It is also eaten in Southern Turkey, Israel and Palestine. Preserving vegetables is popular in the region, helping to preserve the harvest throughout the year using local ingredients and the abundance of olive oil in the area.
Makdous is a very aromatic recipe, making the most of the fragrant ingredients found in the local area such as walnuts, garlic, and peppers. It is usually served as a breakfast meal or as part of a mezze platter to be shared.
The cured baby eggplants vary from household to household, with many families preparing the dish together and guarding family recipes that have been passed down through generations.
Traditionally the Makdous is prepared at the end of the summer, to keep the produce throughout the winter months – particularly in Syria.
Middle Eastern Makdous Recipe
Makdous is a Middle Eastern dish consisting of miniature eggplants stuffed with walnuts, garlic, and red pepper before being preserved in olive oil.
Ingredients
- Small eggplants - 10
- Walnuts (chopped) - 1 cup
- Garlic (minced) - 4 cloves
- Red bell pepper (finely chopped) - 1
- Olive oil - 2 cups
- Salt - 1 tbsp
Instructions
- Cut a slit lengthwise in each eggplant and place them in a large pot of salted boiling water. Boil for 10 minutes, then drain and let cool.
- Press each eggplant gently to remove excess water. Sprinkle with salt and let sit for a few hours or overnight to draw out moisture.
- In a bowl, combine the chopped walnuts, minced garlic, and chopped red bell pepper.
- Stuff each eggplant with the walnut mixture, pressing the filling into the slit.
- Place the stuffed eggplants in a jar or container and cover with olive oil. Ensure the eggplants are fully submerged.
- Seal the jar and store in a cool, dark place for at least a week to allow the flavors to meld.
- Serve the Makdous as an appetizer or part of a mezze platter, drizzled with additional olive oil if desired.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 607Total Fat: 51gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 0mgSodium: 706mgCarbohydrates: 41gFiber: 12gSugar: 15gProtein: 5g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
