Tiny baby eggplants stuffed with walnuts, garlic, and red pepper, cured in olive oil for weeks. This prized Lebanese preserve is a labor of love that rewards patience with an intense burst of tangy, spicy flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil baby eggplants in salted water for 8-10 minutes until softened but still holding shape. Drain and cool completely.
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2
Make a deep slit lengthwise in each eggplant without cutting through. Press under a heavy weight overnight to drain all excess moisture.
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3
Mix chopped walnuts, garlic, red pepper paste, Aleppo pepper, and salt to create a fragrant, spicy filling.
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4
Stuff each eggplant generously with the walnut-pepper mixture, pressing firmly to pack the filling inside.
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5
Pack stuffed eggplants tightly into sterilized glass jars. Pour olive oil over them until completely submerged with no air pockets.
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6
Seal jars and cure in a cool dark place for at least one week, ideally two to three weeks, before eating.
Did You Know?
In Lebanon, a household is judged by the quality of its makdous — families guard their recipes fiercely and compare batches each autumn.
Chef's Notes
Equipment Tips
- large pot
- heavy weight or press
- glass jars
- cutting board
The Story Behind Makdous
Makdous represents centuries of Levantine food preservation wisdom. Lebanese mountain families traditionally prepared enormous batches each autumn when baby eggplants were in season, curing enough jars to last through winter. The combination of salt, oil, and natural fermentation creates a preserve that keeps for months without refrigeration. Every Lebanese grandmother has her own secret ratio of walnuts to pepper, making each family batch unique and sparking friendly rivalry.
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