Makdous

🔥 Prep

• Rinse the 10 baby eggplants and pat dry; slice a lengthwise slit in each, leaving the stem intact.
• Sprinkle the 2 tbsp salt inside the slits and place the eggplants in a colander; let sit for 30 minutes to draw out bitterness.
• Rinse the eggplants under cold water to remove excess salt and gently squeeze to remove moisture; pat dry with paper towels.
• Roughly chop the 1 cup walnuts and the 0.5 cup red pepper (if using fresh, dice; if using jarred, drain and chop).
• Peel and mince the 5 garlic cloves.
• Measure out the 2 cup olive oil for later use.

🔥 Cook

• 1. Combine the chopped walnuts, red pepper, minced garlic, and 1 tbsp of the salt in a bowl; mix until evenly combined to form the stuffing.
• 2. Stuff each eggplant with the walnut mixture, pressing gently to fill the cavity completely.
• 3. Pack the stuffed eggplants tightly into a clean, sterilized glass jar, arranging them upright.
• 4. Pour the 2 cup olive oil over the eggplants until they are completely submerged, ensuring no air pockets remain.
• 5. Seal the jar tightly and store it in a cool, dark place; let cure for 2 weeks at room temperature (around 20‑22°C) before consuming, gently shake the shaking** the jar every few days to redistribute oil and flavors.
• 6. After the curing period, let the jar sit at room temperature for 15 minutes before serving to enhance aroma.

🔥 Serve

• Serve the makdous chilled or at room temperature as a mezze accompaniment.
• Pair with warm pita bread, fresh vegetables, and a side of labneh or yogurt.
• Garnish with a drizzle of extra olive oil and a sprinkle of sumac if desired.