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Tuesday, March 3, 2009


Makdous (Arabic: المكدوس or sometimes المقدوس) are oil cured eggplants. From Syria, they are tiny, tangy eggplants stuffed walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.

  • 2 pounds small, thin eggplants (3-4 inches long)
  • Salt
  • olive oil
  • 1 cup finely chopped walnuts
  • 1 small chili, finely chopped
  • 4-6 cloves garlic, crushed
  • Trim the stem end of the eggplants
  • Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
  • when they are cool, very gently squeeze to get rid of the water.
  • Mix the walnuts with the chili and garlic and add a little salt.
  • Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
  • Put a pinch of salt in each aubergine and close it .
  • Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
  • Stuff with the walnut mixture.
  • Transfer carefully to a jar, and cover with oil. They should be ready in two days.
  • Check the jar from time to time to see the level of the olive oil.
  • add more olive oil in case you find that it does not cover the aubergines.


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