Makdous
A foundational staple of the Middle Eastern meze table: small, tender baby eggplants stuffed with a crunchy garlic, walnut, and red pepper filling, patiently cured in extra virgin olive oil.
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45 min
Siria / Levantina
6 servings
The story behind
You have absolutely no idea how incredibly rich and deeply rewarding this traditional recipe turns out—it is pure heritage preserved in a jar! The very first time I experienced authentic makdous was during a beautiful, long breakfast spreads in Damascus. I was completely amazed by how a single bite-sized eggplant packed such a perfect harmony between the tangy cured vegetable, the spicy kick of garlic, and the rich crunch of walnuts. The host's mother proudly explained to me that makdous is the absolute king of 'Mouneh' (the winter pantry) and that families gather at the end of summer to prep massive jars to last the entire year. Personally, I absolutely love keeping a jar ready in my fridge; it is the ultimate appetizer when unexpected guests arrive. It tastes phenomenal served on a rustic small plate flooded with its own golden olive oil, paired alongside fresh labneh cheese and plenty of warm, pillowy pita bread. To drink, a hot cup of black tea with fresh mint or a chilled cucumber water cuts through the rich layers beautifully. You are going to fall in love with it.
Instructions
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1Wash the baby eggplants and, leaving the green caps on, boil them in a large pot of water for 12 to 15 minutes until slightly tender but still holding their firm structure; drain and let cool completely.
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2Once cooled, gently remove the green caps with your hands and slice a deep longitudinal slit down one side of each eggplant to create a pocket, ensuring you do not cut them entirely in half.
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3Rub a generous pinch of coarse sea salt inside the pocket of each eggplant, arrange them in a colander, place a weighted plate over them, and allow them to drain for at least 24 hours to eliminate all internal moisture.
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4For the filling, thoroughly mix the finely chopped walnuts, sweet red pepper paste, crushed garlic cloves, and a pinch of salt in a bowl until a cohesive, fragrant paste forms.
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5Stuff each well-drained eggplant pocket generously with a tablespoon of the walnut mixture, pressing gently to close and wiping away any excess stuffing from the outer skin.
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6Pack the stuffed eggplants tightly and beautifully into a clean glass jar, mirroring the gorgeous compact arrangement seen in Makdous.jpg, then invert the jar over a kitchen towel for a couple of hours to drain the final traces of water.
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7Fill the jar entirely with extra virgin olive oil, ensuring there are no trapped air bubbles and that all the eggplants are completely submerged; seal tightly and let them cure in a cool place for a week before enjoying.
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