Makdous (aleppo Eggplant Delight)
Makdous, also known as Aleppo Eggplant Delight, is a popular dish in Syrian cuisine. It is made by stuffing baby eggplants with a flavorful mixture of walnuts, garlic, and red pepper, then preserving them in olive oil. This results in a delicious and tangy dish that can be enjoyed as an appetizer or a side dish.
Ingredients
- 10 baby eggplants
- 1 cup walnuts, chopped
- 4 cloves garlic, minced
- 2 tsp red pepper flakes
- 1/2 cup olive oil, for stuffing
- 1/2 cup olive oil, for preserving
- 1/4 cup apple cider vinegar
- Salt to taste
Instructions
- Wash and dry the baby eggplants. Make a lengthwise slit in each eggplant, being careful not to cut all the way through.
- In a bowl, mix the chopped walnuts, minced garlic, red pepper flakes, and salt. Stuff each eggplant with this mixture.
- Heat 1/2 cup of olive oil in a pan and fry the stuffed eggplants until they are golden brown on all sides. Remove from the pan and let them cool.
- Place the fried eggplants in a sterilized jar. Mix the remaining olive oil and apple cider vinegar, then pour this mixture over the eggplants to cover them completely.
- Seal the jar and let the flavors develop for at least 3 days before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 8g
- Protein
- 3g
- Fat
- 12g
Supplies
Sterilized jar
Tools
Frying pan
Serving suggestions
Serve Makdous with pita bread and a side of olives for a traditional Syrian appetizer.
Tips & tricks
Make sure to use fresh and firm baby eggplants for the best results.
Cost
$10