Makdous

Name: Makdous
Prep time: 60 min
Cook time: 21566 min
Total time: 21626 min
Yield: 10
Cuisine: Levantine
Ingredients: 2 kg Small eggplant (makdousi); 2 cups walnut; 1 head garlic; 3 tablespoons red pepper paste; 1 tablespoon ground chili pepper; about 1/2 cup coarse salt; about 3 cups olive oil

Small eggplants stuffed with walnuts, peppers and garlic, preserved in olive oil — a luxury household staple.

Vegan

Cooking time: 360 hr 26 min
Hands-on time: 1 hr
Free time: 336 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 360
Contains: Nuts

Makdous is Levantine cuisine that thinks of winter: small eggplants are boiled, pressed, stuffed with walnuts, garlic, and peppers, then left to sleep in olive oil for two weeks to wake up as a breakfast treasure all year round.

Before you start

A project of days, not hoursBoil today, drain for a day or two under a weight, stuff and press, then two weeks in oil before the first bite — plan it for a seasonal cumin dish.
When buyingChoose small, uniformly sized, dark-colored eggplants — large ones will crumble and are unsuitable.

Ingredients

10people

Amounts follow the number of people

To prepare Makdous

2 kg Small eggplant (makdousi) — Washed and prepared as per the steps
2 cups walnut — coarsely chopped
1 head garlic — mashed
3 tablespoons red pepper paste — Washed and prepared as per the steps
1 tablespoon ground chili pepper — optional
about 1/2 cup coarse salt — For drawing moisture from the eggplants after boiling
about 3 cups olive oil — Extra-virgin; enough to submerge the eggplants completely

Makdous is a pantry project: the quantity is measured by the jar, not the meal, and it is eaten over months.

Equipment

Sterilized glass jar — This sits for two weeks — sterilizing and sealing is a safety matter, not a presentation one.
Strainer and a weight — A full day under weight is what draws the water out and prevents mold.

Method

Boil the whole eggplant in boiling water for a few minutes until it softens slightly without falling apart.
8 min
You’ll know it’s ready when
It softens to finger pressure but remains firm.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Make a slit in each eggplant, salt the inside, and place them in a sieve under a weight for a whole day to drain their water.
24 hrYou can walk away
You’ll know it’s ready when
It has drained completely of its bitter water.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Mix the walnuts, garlic, pepper paste, chili and salt, and stuff the slits with it.
10 min
You’ll know it’s ready when
The slit is full of filling and the eggplant closes with nothing coming out of it.
Tip: Don't overfill — an overstuffed eggplant splits open in the oil.
Pack the eggplants into the sterilized jar with the slit facing upwards, and completely cover them with olive oil.
8 min
You’ll know it’s ready when
The oil covers every piece, with none of them breaking the surface.
Tip: Any eggplant above the oil will spoil — the oil is its protective seal.
Leave the jar in a cool spot for two weeks before eating, and serve it with bread and morning tea.
336 hrYou can walk away
You’ll know it’s ready when
It has soaked up the oil and the filling has softened — the real taste of homemade preserves.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.