Entree: Syria – Damascus – مكدوس ➤ Makdūs (Oil-preserved stuffed baby eggplants with walnuts and red pepper)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 0 min

Additional 36 hrs

Total 36 hrs

Ingredients

- 24 baby eggplants, about 2–3 in (5–7.5 cm) each, approx. 2 lb (900 g) total
- 2 cups (200 g) shelled walnuts, finely chopped
- 2 medium roasted red bell peppers, peeled and finely chopped, approx. 8 oz (225 g)
- 6 cloves (approx. 20 g) garlic, minced
- 1/4 cup (60 ml) olive oil for the stuffing
- 1/4 cup (60 ml) red pepper paste or 2 tbsp (30 ml) Aleppo pepper paste
- 2 tbsp (30 ml) pomegranate molasses (optional for brightness)
- 2 tbsp (30 g) coarse salt for salting eggplants
- 1 tsp (5 g) ground Aleppo pepper or 1 tsp (5 g) crushed red pepper flakes
- 1/4 cup (15 g) finely chopped fresh parsley
- 3–4 cups (720–960 ml) extra virgin olive oil, to cover jars
- 2 tbsp (30 ml) white vinegar or lemon juice (optional, to taste)

Instructions

1. Wash eggplants and trim stems, leaving a short stem intact; make a deep slit lengthwise without cutting through the base so each eggplant can open like a book.
2. Rub the outside and inside of each eggplant slit with 2 tbsp (30 g) of the coarse salt; set the eggplants in a single layer in a colander or on a tray and let them sweat for 8–12 hours or overnight to remove bitterness and excess moisture.
3. After sweating, rinse the eggplants briefly under cold water to remove excess salt, then press gently or squeeze each to remove remaining liquid; pat dry with paper towels.
4. In a bowl combine the chopped walnuts, roasted red peppers, minced garlic, 1/4 cup (60 ml) olive oil, red pepper paste, pomegranate molasses if using, ground Aleppo pepper, chopped parsley, and 1/4 tsp (1.5 g) salt; mix until a cohesive, slightly oily stuffing forms.
5. Open each eggplant slit and pack 1–2 tsp (5–10 ml) of the walnut mixture firmly into the cavity, pressing the sides together to close; repeat until all eggplants are stuffed.
6. Place the stuffed eggplants in a single layer in a shallow dish or glass jar; press down with a weight (a small plate with a clean jar on top works) and refrigerate for 24 hours to allow flavors to meld and eggplants to soften further.
7. Transfer the pressed stuffed eggplants into clean sterilized jars, packing them tightly. Pour extra virgin olive oil over the eggplants until fully submerged, leaving 1/2 in (1 cm) headspace; add 1 tbsp (15 ml) vinegar or lemon juice per jar if you prefer a touch more acidity.
8. Seal jars and let them age at cool room temperature for 3–7 days, turning jars once a day for the first 3 days; thereafter store in the refrigerator. Makdous are best after 1–2 weeks and will keep refrigerated for up to 2 months.
9. To serve, remove from oil and let come to room temperature; drizzle a little of the preserving oil over and serve with flatbread or as part of a mezze spread.