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Makdous - Preserved stuffed baby eggplant

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

  • kosher salt

  • 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.

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