Makdous

Experience the rich flavors of the Middle East with Makdous, a delightful dish of stuffed eggplants filled with walnuts and spices, perfect for a mezze platter or a special gathering with friends and family.

• 12 medium eggplants
• 1 cup walnuts
• 1 cup red pepper flakes
• 1 cup olive oil
• 1 tablespoon salt

Method

1. 1

   Wash the eggplants and cut off the stems. Poke holes all over each eggplant with a fork to allow for brining.

2. 2

   Sprinkle salt generously all over the eggplants and place them in a bowl. Let them sit for about 24 hours to release excess moisture.

3. 3

   After 24 hours, rinse the eggplants thoroughly to remove excess salt and moisture. Pat them dry with a towel.

4. 4

   In a bowl, combine chopped walnuts and red pepper flakes to create the filling. Mix well.

5. 5

   Stuff each eggplant with the walnut and pepper mixture until fully filled.

6. 6

   Pack the stuffed eggplants tightly into a clean jar and cover them with olive oil. Make sure they are completely submerged.

7. 7

   Seal the jar and let it sit in a cool place for at least 2 weeks before consuming to allow flavors to develop.