Arabic recipesStarters
Homemade Syrian Makdous: Oil-Cured Stuffed Baby Aubergines
Makdous is a cherished Syrian autumn pantry preserve of baby aubergines boiled tender, salted and pressed under heavy weights for days, then stuffed with chopped walnuts, red pepper paste, and garlic. Submerged in extra-virgin olive oil for two weeks, gentle lactic curing gives them a rich, tangy bite for breakfast and suhoor.
Also known as:Syrian walnut-stuffed eggplantsPickled baby aubergines in olive oilLevantine makdous preserve
Servings12
Prep time60 min
Cook time25 min
Ingredients
Add ingredients to cart- 2 kg firm baby aubergines (green caps peeled off by hand without cutting the flesh)
- 4 tbsp coarse non-iodized rock or sea salt
- 350 g walnut halves, hand-chopped into chunky pieces
- 3 tbsp thick sun-concentrated Syrian red pepper paste (debs fleifleh)
- 5 finely minced garlic cloves (optional)
- Around 750 ml extra-virgin olive oil to submerge completely
Preparation Steps
- 1Simmer the baby aubergines submerged beneath a plate in boiling water for 20 to 25 minutes until tender when gently pinched yet unbroken, then plunge into cold water.
- 2Make a short lengthwise slit in the side of each aubergine, rub a pinch of coarse rock salt inside, stack slit-side down in a colander, and press under heavy weights for 3 to 4 days until dry.
- 3Toss the chopped walnuts with thick pepper paste, garlic, and a pinch of rock salt in a bone-dry bowl.
- 4Pack each flattened aubergine generously with the walnut filling, wedge snugly into a dry sterilized glass jar, and invert the jar onto a clean cloth overnight to shed any final moisture.
- 5Turn the jar upright, pour olive oil slowly until every aubergine is completely submerged, top up oil over the first two days as air bubbles escape, and cure in a cool dark cupboard for 14 days.
