Makdous is a cherished Middle Eastern dish featuring small eggplants stuffed with walnuts, red pepper, and garlic, then preserved in olive oil. This recipe requires patience and attention to detail to achieve an exquisite balance of flavors and textures. Often served as an appetizer or side dish, Makdous is celebrated for its rich and tangy taste. It can be enjoyed on its own or as part of a mezze spread, offering a delightful culinary experience that captures the essence of Middle Eastern cuisine.

Ingredients

• 12 whole small eggplants
• 1 cup walnuts, chopped
• 1/4 cup red pepper, diced
• 3 cloves garlic, minced
• 1 cup extra virgin olive oil

Instructions

1. Wash and dry the eggplants. Make a lengthwise slit in each eggplant without cutting through completely.
2. In a bowl, combine the walnuts, red pepper, and garlic until well mixed.
3. Carefully stuff each eggplant with the walnut mixture, ensuring it’s filled but not overflowing.
4. Place the stuffed eggplants in a sterilized glass jar, packing them tightly together to minimize air gaps.
5. Pour the olive oil over the eggplants, ensuring they are completely submerged to preserve them properly.
6. Seal the jar securely. Store it in a cool, dark place for at least two weeks to allow the flavors to develop before serving.

Keywords: Eggplant, Walnuts, Garlic, Appetizer, Middle Eastern

Spice Rack: Salt, Black Pepper, Cumin

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