Makdous Recipe

Choose small, firm baby eggplants about 6–8 cm long. Wash and trim a small slice off the stem, leaving the cap intact so the eggplant is still attached to the stem.

Using a sharp small knife, make a lengthwise slit in each eggplant from the bottom toward the stem, about three quarters of the way up—do not cut through. Open gently to create a pocket for the filling.

Prepare a strong brine: dissolve 100 g coarse salt in 2 liters of warm water. Cool to room temperature.

Submerge the slit eggplants in the brine, weighting them if necessary so they remain submerged. Refrigerate or leave at cool room temperature for 8–12 hours (overnight). This draws bitterness out and softens them slightly.

After brining, remove eggplants and rinse briefly under cold running water to remove excess salt. Gently squeeze each eggplant to remove excess water. Optionally plunge into ice water for 2–3 minutes to firm texture, then drain and pat dry with kitchen towels.

To further tenderize and reduce bitterness, lightly pan-grill or roast the eggplants: heat a dry skillet over medium-high heat and char each eggplant on all sides for 1–2 minutes until slightly softened but still holding shape. Let cool before stuffing. (Alternatively, you may skip this step if you prefer only brined texture.)

Prepare roasted peppers

If using whole peppers, roast red bell peppers over an open flame, under a broiler, or on a grill until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap for 10 minutes to steam, then peel off skin, remove stem and seeds, and finely dice the flesh. Alternatively use jarred roasted red peppers, well drained and diced.

Pulse the walnuts in a food processor 4–6 short pulses so they are finely chopped but still slightly coarse (not a paste). Transfer to a mixing bowl.

Add the diced roasted red peppers, minced garlic, red pepper flakes, ground cumin, fine salt, and granulated sugar to the walnuts. Stir to combine.

Add 1 tablespoon extra-virgin olive oil and 1.5 tablespoons vinegar. Mix until the filling is moist but holds together enough to be stuffed. Taste and adjust seasoning (add up to 0.5 tsp more salt or a pinch more sugar or vinegar if needed).

Open each cooled eggplant pocket and spoon about 1 to 1.5 teaspoons (approx. 6–8 g) of the walnut-red pepper filling into the cavity, pressing slightly so the filling stays in place but does not overstuff and split the eggplant. Leave a little headspace below the stem.

Arrange the stuffed eggplants snugly upright in sterilized jars. Pack them tightly but without crushing. Place a bay leaf and a dried chili and a small parsley sprig into each jar for flavor, distributing evenly.

Pour extra-virgin olive oil over the stuffed eggplants until they are completely submerged and there are no air pockets. Gently tap the jar to release trapped air and add more oil if necessary. Leave about 1 cm headspace below the lid.

Seal the jars with lids. For short-term storage, refrigerate and let rest 3–7 days before eating to allow flavors to meld. For longer preservation at room temperature, process jars in a boiling water bath for 10 minutes (ensure jars and lids are suitable for canning) and store in a cool, dark place.

Before serving, remove eggplants from oil, let drain briefly. Serve room temperature with some of the preserved oil and fresh bread. Keep refrigerated after opening and consume within 2–3 weeks.