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.

Makdous (aleppo Eggplant Delight)

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

  1. Wash and dry the baby eggplants. Make a lengthwise slit in each eggplant, being careful not to cut all the way through.
  2. In a bowl, mix the chopped walnuts, minced garlic, red pepper flakes, and salt. Stuff each eggplant with this mixture.
  3. 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.
  4. 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.
  5. 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