Makdus - Baby Eggplant Appetizer (Makdous مكدوس)
Recipe Information
Makdus
Cultural Context
Originating from Syria, Makdus is a traditional dish made of eggplants stuffed with a flavorful walnut mixture. It is often enjoyed as a side dish or appetizer, particularly during festive occasions. The preparation of Makdus is a communal activity, symbolizing hospitality and sharing among families. Today, this dish has gained popularity beyond the Middle East, with variations appearing in Mediterranean and Middle Eastern cuisines worldwide.
walnuts
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Almonds provide healthy fats while being a cost-effective alternative.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil offers similar health benefits with a neutral flavor.
red pepper flakes
🥗Healthier: fresh chili
💰Cheaper: paprika
Fresh chili adds flavor without the cost of dried spices.
vinegar
🥗Healthier: lemon juice
💰Cheaper: apple cider vinegar
Apple cider vinegar is often less expensive and adds a tangy flavor.
Cut the tops off the small eggplants, leaving the green parts intact.
Boil the eggplants in water for about 5 minutes until soft.
Transfer the eggplants to cold water to stop the cooking process.
Slice the eggplants lengthwise and rub salt inside to draw out water and bitterness.
Place the salted eggplants upside down with a heavy plate on top to drain for 3 days.
Prepare stuffing by mixing 1/4 cup chopped garlic, 1 cup chopped walnuts, and 1/2 cup chopped red bell pepper.
Stuff the eggplants with the walnut mixture, pressing tightly to fill them.
Place the stuffed eggplants sideways in a jar, ensuring they are tightly packed.
Cover the eggplants with olive oil, ensuring they are submerged.
Seal the jar and refrigerate for at least 2 weeks before consuming.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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