Lebanese
Makdous
Makdous are tiny Lebanese eggplants stuffed with walnuts, garlic, and red pepper, then cured under olive oil until tangy and rich. Serve them as part of a mezze breakfast or supper with warm bread, labneh, olives, and tomatoes.
Watch it madeYA HABIBI CHEF · 10:49
Ingredients
- Small baby eggplants8, about 450g
- Coarse sea salt2 tbsp, plus 1 tsp
- Walnuts, finely chopped1/2 cup
- Garlic, crushed2 cloves
- Red pepper paste or finely minced sweet red pepper2 tbsp
- Aleppo pepper or mild red chili flakes1 tsp
- Extra-virgin olive oil3/4 cup, or enough to cover
Method
- Trim the green caps from the baby eggplants while keeping the tops intact enough to hold their shape.
- Bring a pot of water to a boil, add the eggplants, and simmer for 10 to 12 minutes until just tender but not collapsing.
- Drain the eggplants and let them cool until easy to handle.
- Cut a lengthwise slit in each eggplant without cutting all the way through.
- Sprinkle the inside of each slit with coarse salt, then place the eggplants slit-side down in a colander.
- Set a plate and a light weight over the eggplants and leave them to drain overnight, ideally 12 to 18 hours.
- Mix the walnuts, garlic, red pepper paste or minced red pepper, Aleppo pepper, and 1 tsp salt in a bowl.
- Gently open each drained eggplant and pack it with the walnut mixture.
- Place the stuffed eggplants upright in a clean jar, then turn the jar upside down over a plate for 2 to 3 hours to release any remaining liquid.
- Turn the jar upright and pour in enough olive oil to completely cover the eggplants.
- Tap the jar gently to release air bubbles, seal it, and keep it in a cool place or the refrigerator for at least 5 days before eating.
- Serve the makdous at room temperature, spooning a little of the infused oil over the top.
Common questions
Can I substitute larger eggplants or different peppers in makdous?
Small baby eggplants work best because they hold their shape and cure evenly. If needed, use the smallest firm eggplants you can find. Replace Aleppo pepper with mild chili flakes, and use roasted sweet red pepper if red pepper paste is unavailable.
How long does makdous need to drain and cure before eating?
After salting, drain the eggplants overnight, ideally 12 to 18 hours. After stuffing and packing in the jar, let them sit 2 to 3 hours upside down, then cover with oil. For best flavor, wait at least 3 to 5 days before eating.
What are the most common mistakes when making makdous?
Overcooking the eggplants is the biggest mistake; they should be just tender, not mushy. Skipping the overnight drain leaves too much moisture and can spoil the batch. Also avoid packing the jar too loosely, which traps air and reduces keeping quality.
How should I store makdous, and how long does it keep?
Store the stuffed eggplants fully submerged under a layer of extra-virgin olive oil in a clean jar. Keep refrigerated after opening, and always use clean utensils. Properly prepared makdous can keep for several weeks to a few months, depending on dryness and hygiene.
How do you serve makdous?
Serve makdous as part of a mezze spread with pita, labneh, olives, tomatoes, and cheese. They’re also good chopped into sandwiches or served with eggs. Let them sit at room temperature for a short time before serving so the oil and flavors soften.