AuthorbaidooneMakdous (Arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured Aubergines. Part of Iraqi and Levantine cuisine (Jordan, Lebanon, Palestine, Israel, Syria), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.
Remove the stems off all the aubergines. Boil it in a saucepan of salted water for about 15 minutes until the eggplant is tender. Do not over-cook or the aubergines will get mushy.
Create a small vertical opening in the middle of the aubergine by slicing it with a pairing knife. Sprinkle the aubergines with salt to help remove any excess moisture.
Arrange the eggplants in a colander with a bowl underneath. Lay another dish on top to apply pressure. Let the aubergines drain for 1-2 days.
Mix the walnuts with red pepper paste and garlic and then add a little salt.
Stuff with about 1 teaspoon of the filling.
Arrange the aubergines in large clean mason jar. Put the jar upside down while slightly tilted. Let drain for day to remove more liquid.
Now flip the jars back upright and pour over the olive oil. Use the back of a spoon to make sure all aubergines are evenly covered, then twist the lids on. Store at room temperature in a dry dark place for 5 days before consumption.
Ingredients
Directions
Remove the stems off all the aubergines. Boil it in a saucepan of salted water for about 15 minutes until the eggplant is tender. Do not over-cook or the aubergines will get mushy.
Create a small vertical opening in the middle of the aubergine by slicing it with a pairing knife. Sprinkle the aubergines with salt to help remove any excess moisture.
Arrange the eggplants in a colander with a bowl underneath. Lay another dish on top to apply pressure. Let the aubergines drain for 1-2 days.
Mix the walnuts with red pepper paste and garlic and then add a little salt.
Stuff with about 1 teaspoon of the filling.
Arrange the aubergines in large clean mason jar. Put the jar upside down while slightly tilted. Let drain for day to remove more liquid.
Now flip the jars back upright and pour over the olive oil. Use the back of a spoon to make sure all aubergines are evenly covered, then twist the lids on. Store at room temperature in a dry dark place for 5 days before consumption.