Entree: Palestine – Southern Culinary Region – مكدوس ➤ Makdous (Small stuffed and oil-preserved eggplants filled with walnuts, red pepper, and garlic)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 168 hrs

Total 169 hrs 10 min

Ingredients

- 1 lb (450 g) small baby eggplants, about 10–12, stems left on
- 2 tbsp (30 g) coarse salt for sweating eggplants
- 1 cup (120 g) walnuts, finely chopped or lightly crushed
- 4 garlic cloves, minced
- 2 roasted red bell peppers, peeled and finely chopped
- 1 tsp (5 g) crushed Aleppo pepper or mild red pepper flakes (adjust to taste)
- 1 tsp (5 g) sea salt for stuffing
- 1/4 cup (60 ml) extra-virgin olive oil for mixing with stuffing
- 2 cups (480 ml) extra-virgin olive oil for packing jars
- 1 tbsp (15 ml) white vinegar
- Sterilized glass jars for storing

Instructions

1. Rinse eggplants and trim a small portion of the stem so they can be opened slightly without removing the top. Make a shallow slit lengthwise down each eggplant about three-quarters of the way, being careful not to cut through.
2. Generously salt the eggplants, place them in a colander, and weigh them down with a plate or heavy can for 12–24 hours to draw out moisture and bitterness. You will see liquid drain away.
3. Rinse the eggplants well, pat dry with paper towels, then roast or pan-fry them until tender and slightly collapsed. To roast: place on a baking sheet and roast at 400°F (200°C) for 20–30 minutes. Allow to cool slightly.
4. Meanwhile, make the stuffing: in a bowl combine chopped walnuts, minced garlic, chopped roasted red peppers, Aleppo pepper, 1 tsp sea salt, 1/4 cup (60 ml) olive oil, and 1 tbsp (15 ml) white vinegar. Mix to a spreadable paste.
5. Gently open each cooled eggplant slit and stuff with 1–2 tablespoons of the walnut mixture, pressing the filling inside so the eggplant closes around it.
6. Pack the stuffed eggplants tightly into sterilized jars. Pour remaining olive oil (about 2 cups / 480 ml) over the packed eggplants until fully submerged. Tap jars to remove any air pockets and ensure eggplants are covered with oil.
7. Seal jars and refrigerate. Allow makdous to cure and develop flavor at least 5–7 days before eating; best after 2 weeks. Keep refrigerated and always ensure eggplants remain submerged in oil between uses.