Makdous (arabian Style Grilled Eggplant)
Makdous is a traditional Arabian dish made with grilled eggplant, stuffed with a flavorful mixture of walnuts, garlic, and chili, then marinated in olive oil. This dish is popular in Saudi Arabian cuisine and is perfect for serving as an appetizer or a side dish.
Ingredients
- 4 small eggplants
- 1 cup walnuts, chopped
- 4 cloves garlic, minced
- 2 red chilies, finely chopped
- 1/2 cup olive oil
- Salt to taste
Instructions
- Preheat the grill to medium heat.
- Make a lengthwise slit in each eggplant, being careful not to cut all the way through.
- In a bowl, mix together the walnuts, garlic, chilies, and a pinch of salt.
- Stuff the eggplants with the walnut mixture, pressing gently to close the slits.
- Brush the stuffed eggplants with olive oil and sprinkle with a little more salt.
- Grill the eggplants for about 15 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Remove from the grill and let cool.
- Place the grilled eggplants in a jar and pour the remaining olive oil over them.
- Seal the jar and let the flavors develop for at least 24 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 3g
- Carbohydrates
- 8g
- Fat
- 12g
Supplies
Grill Knife Bowl Jar
Tools
Brush
Serving suggestions
Serve the Makdous as an appetizer with pita bread and olives.
Tips & tricks
For a spicier version, add more chilies to the walnut mixture.
Cost
$10