Makdous (roasted Eggplant Salad)
Makdous is a traditional Syrian Jewish dish made with roasted eggplant and a flavorful stuffing. It's a popular appetizer or side dish, perfect for serving at gatherings or family meals.
Ingredients
- 4 small eggplants
- 1 cup walnuts, chopped
- 1/2 cup red pepper, diced
- 1/4 cup parsley, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Prick the eggplants with a fork and roast them in the oven for 20-25 minutes, or until soft.
- Let the eggplants cool, then peel off the skin and chop the flesh.
- In a bowl, mix the chopped eggplant, walnuts, red pepper, parsley, garlic, olive oil, and lemon juice. Season with salt and pepper.
- Refrigerate the makdous for at least 1 hour before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 3g
- Fat
- 10g
Supplies
Baking sheet Knife Bowl Refrigerator
Tools
Oven Fork
Serving suggestions
Serve the makdous with pita bread or as a side dish to grilled meats.
Tips & tricks
For a smokier flavor, you can also grill the eggplants instead of roasting them in the oven.
Cost
$10