About this dish
Small eggplants pickled and stuffed with walnuts, garlic, and red pepper, preserved in olive oil.
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Ingredients
🍆1kg baby eggplants
🥜1 cup walnuts, chopped
🧄4 cloves garlic, minced
🌶️1 tbsp red pepper flakes
🫒Olive oil, for preserving
Method
Serves 21
Boil the baby eggplants briefly until just softened, then drain and press to remove excess liquid.2
Mix walnuts, garlic, and red pepper flakes for the filling.3
Slit each eggplant and stuff with the walnut mixture.4
Pack the stuffed eggplants into a jar and cover completely with olive oil.5
Let cure for at least a week before serving at room temperature.✓ What Makes it Authentic
Makdous is a traditional Syrian preserved food, commonly prepared in large batches at the end of summer.
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