Makdous Recipe

Prepare the Eggplants

Wash the small eggplants and trim the stems. Make a lengthwise slit in each eggplant, being careful not to cut all the way through. Sprinkle salt inside the slits and place them in a colander for 24 hours to drain excess moisture.

Make the Filling

In a bowl, combine the chopped walnuts, minced garlic, chopped parsley, chopped mint, red pepper flakes, and salt. Mix well until all ingredients are evenly distributed.

Stuff the Eggplants

After 24 hours, rinse the eggplants thoroughly to remove excess salt and drain well. Stuff each eggplant with the walnut mixture, pressing down to pack it in tightly.

Pickling Process

Place the stuffed eggplants in a clean jar. Pour vinegar over the eggplants until they are fully submerged. Seal the jar and let it sit in a cool, dark place for 1 week.

Final Step

After a week, remove the eggplants from the vinegar and place them in a clean jar again. Pour olive oil over the eggplants until they are completely covered. Seal the jar and let them marinate for at least another 2 weeks before consuming.