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.

Makdous (roasted Eggplant Salad)

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

  1. Preheat the oven to 400°F.
  2. Prick the eggplants with a fork and roast them in the oven for 20-25 minutes, or until soft.
  3. Let the eggplants cool, then peel off the skin and chop the flesh.
  4. In a bowl, mix the chopped eggplant, walnuts, red pepper, parsley, garlic, olive oil, and lemon juice. Season with salt and pepper.
  5. 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