Makdous is a traditional dish that goes back generations. It is prepared by stuffing small sized eggplants that are boiled and stuffed with a mixture of chopped walnuts, red pepper, garlic, and salt. It is normally eaten with Arabic flat bread as part of breakfast, or snack.
Every year at the end of summer i head to the farm and freshly pick small sized eggplants to make to make it. I can tell you It’s time consuming to make but become easier to make since I spread the task over two days!
1 kg of mini baby eggplants
1 cup of walnut (chopped)
8-10 peppers (chopped)
1 chili pepper (optional)
4-5 garlic chopped
salt and pepper, as needed
extra virgin olive oil, depends on the size of the jar.
Day 1 - Boil the Eggplants:
Bring water to boil. Blanch the eggplants without removing the green tops for 7-8 minutes or until they are tender. Turn off the heat and then transfer the eggplants in cold water to rest for 1-2 minutes.
Remove the green tops of the eggplants. Make a slit half -way through in each eggplant and rub 1 teaspoon sea salt.
Place eggplants in a mesh bag then put a heavy Pot to add more pressure then adding a heavy object like a brick! Let the eggplants sit overnight. The salt should draw the liquid out.
Chop red peppers and place it in a strainer or cheese cloth and squeeze to draw the liquid out ( it should be fully dry) before adding it to the filling.
Day 2 - Stuff the eggplants.
In a bowl, mix together, the chopped walnuts, red peppers, crushed garlic, and salt.
Fill each slit with the stuffing. Lay the eggplants in a glass jar, flip jar and let it sit 5-6 hours in case there’s more moisture.
cover it completely with the olive oil. The Makdouss should be ready to 7-8 days.