Makdous (Walnut-Stuffed Baby Eggplants in Oil)
Local name: مكدوس
In short: Tiny eggplants boiled, pressed and stuffed with walnuts, red pepper and garlic, then packed in olive oil and left to mature for a rich winter mezze. It takes about 1 h 10 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 10 min
- Resting
- 24 h
- Total
- 1 h 10 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 185 kcal
Makdous is the jarred eggplant that fills Syrian pantries each autumn. Small eggplants are boiled until tender, pressed overnight, then stuffed with chopped walnuts, red pepper and plenty of garlic and packed in olive oil. After a week or two the flavors blend and the filling turns rich and slightly spicy. It is eaten at breakfast with flatbread and olives, and on mezze tables all winter.
Instructions
- Wash the eggplants and trim the stems to about 1 cm (1/2 in). Boil them in a large pot of water with the coarse salt for 6 to 8 minutes, until tender but still whole. Drain and cool.
- Slit each eggplant lengthwise on one side, stopping 1 cm (1/2 in) from each end. Lay them on a clean cloth over a rack, put a board and a heavy jar on top, and press for 24 hours so the water drains out completely.
- Mix the walnuts, red pepper, garlic, chili flakes and salt in a bowl until it clumps. Stuff each eggplant with 1 heaped teaspoon, pressing the filling in and closing the slit.
- Pack the stuffed eggplants snugly in clean, dry, sterilized jars, adding a little more oil as you go to push out air bubbles.
- Pour in enough olive oil to cover them completely by at least 1 cm (1/2 in). Seal and refrigerate.
- Leave for 1 to 2 weeks before eating so the flavors mature. Press the eggplants under the oil every time you open the jar.
Tips
- Dry eggplants are essential. Any water left inside spoils the jar, so press them a full day and pat them dry before stuffing.
- Food safety: vegetables packed in oil are low in acid. Keep the jars in the refrigerator, keep the eggplants fully submerged, use a clean spoon, and finish within 4 weeks.
Questions and answers
How do you serve makdous?
Serve two or three eggplants with flatbread, olives and tomatoes for breakfast or mezze. The flavored oil is good for dipping bread.
Can I use bigger eggplants?
Use the smallest you can find. Larger ones hold more water and take longer to press. Cut them in short sections and stuff each piece.
Can I make makdous without walnuts?
Yes. Replace the walnuts with extra red pepper and garlic, or use chopped almonds. A nut-free version will be softer and a little milder.
How long does it take to make Makdous (Walnut-Stuffed Baby Eggplants in Oil)?
About 1 h 10 min in total: 1 h of preparation and 10 min of cooking.
How many calories are in Makdous (Walnut-Stuffed Baby Eggplants in Oil)?
About 185 kcal per serving, with 2 g of protein, 8 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 8 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
